- cocoa - 1 khob
- soluble espresso kas fes - 2 teaspoons
- boiling dej - 1 iav
- qaub cream - 1/2 khob
- vanilla extract - 2 teaspoons
- hmoov nplej - 1/4 khob
- dej qab zib - 3/4 Teaspoons
- ntsev - 1/2 teaspoonfuls
- unsalted butter, chav tsev kub - 1 khob
- qab zib - 1/3/4 khob
- qe, chav tsev kub - 2 pieces
- melted butter - 1 Art. diav
- qab zib hmoov - 3 khob (glaze)
- mis - 2-4 Art. spoons (glaze)
- vanilla extract - 1/2 teaspoonfuls (glaze)
1. Cov tshuaj cocoa thiab espresso hauv dej kub npau npau thiab txias rau qhov chaw sov. Tom qab txias, ntxiv qaub cream thiab vanilla Extract, mix thiab teem ib sab. Preheat qhov cub kom 175 degrees. Hlwv lub hau muffin nrog roj los yog veneer nrog cov ntawv kabmob. Nyob rau hauv ib nrab lub tais, sib tov lub hmoov, dej qab zib thiab ntsev. Ntsev butter thiab qab zib ua ke nyob rau hauv ib lub tais loj nrog ib lub tov. Ntxiv cov qe, ib zaug ntawm ib lub sij hawm, thawb tom qab txhua qhov ntxiv. Ntxiv 1/3 ntawm hmoov sib tov thiab nplawm rau tov thaum qis qis. Ntxiv 1/3 ntawm chocolate ntoos sib xyaw thiab nplawm. Rov qab nrog cov hmoov nplej thiab chocolate sib tov, ntxiv ob qho lem ntxiv. Ua kom zoo. 2. Muab 2 diav khob cij rau hauv txhua qhov chaw ntawm muffin puab, ci rau 15-18 nas this. Cia kom txias kom tiav ua ntej siv daim nplaum. Ua kom lub siab, nyob rau hauv ib lub tais loj sib tov lub butter, qab zib, 2 tablespoons ntawm mis nyuj thiab vanilla Extract. Ntxiv cov mis ntxiv, yog tias tsim nyog, kom ua tiav cov kev xav tau. Cov glaze yuav tsum yog ntau tshaj li lub cake ntsej muag glaze. Ncuav glaze hla lub hau. 3. Kho cov khob kab mob nrog cov khoom ntawm marmalade.
Kev Pabcuam: 24