Crunchy Muffin Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- Ingredients
- 3 ½ ozs white chocolate (chopped)
- 5 cups Corn flakes
- 1 cup chopped Hazelnuts
- 2 Tbsps cream
- 1 can Mandarin orange (250 g drained weight)
- 2 eggs
- ¾ cup brown sugar
- 1 cup Mascarpone
- 1 ¼ cups full-fat Quark
- 2 Tbsps Corn starch
- ¾ cup ground Hazelnuts
Preparation
Kitchen utensils
1 Cutting board, 1 Pot mit Deckel, 1 Small bowl, 1 Measuring cups, 1 Peeler, 1 Small knife, 1 Coarse grater, 1 Large knife, 1 Tablespoon, 1 großer, hoher Pot mit Deckel, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Ladle
Preparation steps
1.
Heat the oven to 200°C (180°fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
3.
Mix the chocolate with the cornflakes, 30g hazelnuts and cream.
4.
Whisk the eggs with 75g sugar until light.
5.
Mix together the mascarpone, quark, cornflour and ground hazelnuts. Stir into the egg mixture with half the mandarin oranges. Stir in the chocolate mixture.
6.
Spoon into the paper cases and bake for about 25-30 minutes.
7.
Melt the remaining sugar in a small pan over medium heat, until it begins to caramelise. Stir in the remaining mandarins and remaining chopped hazelnuts.
8.
Remove the muffins from the oven and spoon the caramelised mandarin mixture on top of the muffins. Leave to cool and set.
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