Scottish Chocolate Muffin Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
10
- For the cakes
- ½ cup butter
- 0.333 cup sugar
- 2 Tbsps light brown sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 tsp Baking powder
- ½ cup Whiskey
- ½ cup Chocolate chip
- For the blackberry compote
- ¼ cup Blackberry liquor (optional)
- ¼ cup sugar
- 2 cups Blackberry
- To decorate
- powdered sugar
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Bowl, 1 Teaspoon, 1 Non-stick pan, 1 Slotted spatula, 1 Measuring cups, 1 Small pot, 1 Salad bowl, 1 Salad server, 1 Box grater
Preparation steps
1.
For the cakes: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 10 hole muffin tin.
2.
Beat the butter until light, then beat in the sugar and light brown sugar until fluffy.
3.
Beat in the eggs, beating well until combined.
4.
Sift in the flour and baking powder and fold into the mixture, followed by the whisky and chocolate chips.
5.
Spoon into the tins and bake for 25 minutes until golden and risen. Leave in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the blackberry compote: heat the sugar and liqueur in a pan until the sugar has dissolved and simmer for 2 minutes.
7.
Add the blackberries and simmer for a further 2-3 minutes, until the blackberries are tender, but still whole and the mixture has just thickened.
8.
Place the cakes on serving plates. Spoon a little blackberry compote alongside each cake. Sift a little icing sugar over the cakes.
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