Chocolate cupcake with walnuts
I have always liked books, magazines and cooking programs; Thus, conversations about meals and recipes are inevitable and with them the notes with the new contributions, in order not to forget them. To them are added many others, from the recipes caught on the flight of a television program or the ones I see in a magazine when I go to the hairdresser or the dentist. In order to order all that maremagnum of slips and post-it was born the blog, but the habit has not gone away and I keep accumulating notes and more recipe notes. What are we going to do!
In the yeast envelopes of the Hacendado brand there are recipes and of course, you will already have I guess I keep them. One of them corresponds to this delicious cake. Very easy to prepare, because we do not even need scales and the result has surprised me very pleasantly. There is a slightly crunchy crust and a spongy interior, with an intense aroma and chocolate flavor. The only license that I have allowed, and that I advise you, is to add some nuts or any other dry fruit of your preference.
INGREDIENTS:
- 2 eggs L size
- 7 tablespoons oil of sunflower or soft olive (50 gr)
- 1/2 glass of milk (250 ml)
- 9 tablespoons of sugar (150 g)
- 9 tablespoons of chocolate to the cup (150 gr)
- 10 tablespoons of pastry flour
- 10 g of yeast (2/3 of envelope)
- 10 nuts
ELABORATION:
We preheat the oven to 170 º, Heat up and down, and air function (optional).
We grease a rectangular mold and sprinkle it with a light layer of chocolate to the cup
Mix it s the flour with the chocolate to the powder cup and the yeast. We pass the mixture through the sieve.
Let's pour in a bowl the two eggs and the sugar and beat the mixture a few minutes. Add the oil and milk and beat with electric mixer for 3 minutes or until you get a light cream.
We add to the bowl the sifted mixture of chocolate and flour. Mix by hand until you get a homogeneous mass. Add the peeled and cut nuts into large pieces, distributing them along the dough. We pour the dough in the mold and we bake for 45 minutes (50 if we do not put the function of air)
After 35 minutes we can open the oven to check if the cake is made, pricking with a skewer. It has to come out clean.
We take out the oven, we leave the mold on a grid and after ten minutes we unmold. Once tempered or cold, sprinkle on top with icing sugar.
