Allana from A Veggie Venture chose „Surprise Inside“ for the Sugar High Friday theme. This could be a secret ingredient, a chocolate-covered raspberry, an almond in rice pudding or a gush of lava chocolate. I racked my brain what to prepare and my carrot cake surprise was a real surprise – a disaster. Another day another trial and I proudly present my
In German this recipe is called Schokomalheur – Chocolate mishaps but I think Chocolate Surprise is a better name.
-==== REZKONV-Recipe – RezkonvSuite v1.2
Title: Chocolate surprise
Yield: 6-8 Servings
100 grams Bittersweet chocolate; 60 % cocoa, chopped
100 grams Butter + greasing
3 Eggs size M
130 grams Sugar + sprinkling the muffin moulds
1 Sachet vanilla sugar
1 pinch Salt
1/2 tablesp. Rhum
40 grams Flour
40 grams Hazelnuts, ground
6-8 Chocolate goodies
1-2 teasp. Icing sugar
============================ SOURCE ============================
essen&trinken FürjedenTag, issue 11/2004
— Edited *RK* 09/20/2006 by
— Ulrike Westphal
Preheat oven to 200 °C, no fan. Butter and sugar 6 to 8 moulds from
a muffin tray. Chill.
Stir chocolate and butter in heavy medium saucepan over low heat
until melted. Cool slightly.
Whisk eggs and sugar in large bowl until getting pale and fluffy
about 5 minutes.
Whisk in the chocolate mixture. Than carefully fold in the flour and
the hazelnuts. Pour batter into muffin moulds, dividing equally.
Press one goodie in every mould, cover with batter.
Bake for 12 minutes at 200 °C. Remove cakes from tin and dust with
The batter can be made 1 day ahead and filled into the moulds. Cover; chill.