It makes 18 muffins.
- 3 eggs
- 100 g cane sugar
- 200 g white spelt flour
- 6 tbsp Dutch cocoa powder
- 12 g baking powder
- 24 g vanilla sugar
- 1 ek. dark rum
- 0,5 dl vegetable oil
- 1 dl lactose-free milk
- rum aroma
- 1 pinch of salt
First make the chocolate cream, so that it has time to cool down.
Separate the eggs. Use a smaller bowl for the whites, and a bigger one for the yolks. Mix the sugar into the yolk, so that it partially dissolves. First add the dry ingredients, then the wet ones. Mix it into a cream with an electric mixer. Add enough aroma to smell it in the mixture.
Beat the whites into stiff peaks with a pinch of salt.
Carefully fold the whites into the yolk mixture with a spatula.
Pour enough mixture into the muffin pan to leave 2-3 mm on top. Bake on 356 F (180oC) for 15-20 minutes. If you want to put fruits into it, then put them in at half time, that way they won't sink to the bottom. The pastry is done, if you stick a fork in it, and nothing sticks to it when you pull it out.
Pour the chocolate cream on top before serving.
Separate the eggs. Use a smaller bowl for the whites, and a bigger one for the yolks. Mix the sugar into the yolk, so that it partially dissolves. First add the dry ingredients, then the wet ones. Mix it into a cream with an electric mixer. Add enough aroma to smell it in the mixture.
Beat the whites into stiff peaks with a pinch of salt.
Carefully fold the whites into the yolk mixture with a spatula.
Pour enough mixture into the muffin pan to leave 2-3 mm on top. Bake on 356 F (180oC) for 15-20 minutes. If you want to put fruits into it, then put them in at half time, that way they won't sink to the bottom. The pastry is done, if you stick a fork in it, and nothing sticks to it when you pull it out.
Pour the chocolate cream on top before serving.
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