Chocolate Tortino
Ingredients
For the cupcakes (4 with 8cm diameter)
- 100 g Dark chocolate
- 40 g Flour 00
- 1/2 tsp Baking powder
- 70 g Sugar
- 40 ml Vegetable Oil
- 40 g Cacao powder
- 1 cup Plant-based Milk
- 1 Vanilla bean
To Serve
- 10 g Icing Sugar
Instructions
- First cut the dark chocolate into chunks, then place in a pan and melt in the chocolate in a bain marie or in microwave. Stir with a spoon to help it melt quicker.
- Pour the melted chocolate in a bowl, add the sugar, the oil, cacao, backing powder, the plant-based milk, vanilla bean seeds and the flour.
- Continue to whisk until it is light and frothy.
- Take some 8cm molds with a high edge and oil the bottom and edges well. Subsequently, sprinkle with cacao or brown sugar.
- Pour the mixture filling 2/3 of the mold and then cook in a preheated conventional oven at 180 degrees for 10 - 13 minutes. Take out of the oven immediately.
- Sprinkle some icing sugar and serve immediately
Video
Notes
- Start batch freezing these small cakes so that I could serve them in 15 minutes whenever I felt like it.
- Test the exact time it takes to take out from the freezer and cook perfectly in your oven to make sure you'll impress guests!