Cupcake with layers of chocolate-nut cream

Cupcake with layers of chocolate-nut cream

Get a cake pan with holes in the center - ITS test is better baked through

At 10 servings: "150 grams of softened butter" 75 grams of sugar, 2 eggs, 100 grams of flour, half a teaspoon of baking powder, 125 g of chocolate and peanut butter, 3 tablespoons of ground hazelnuts, 2 tablespoons of jam, 5 tablespoons of chopped nuts in sugar .

Preparation: 1. The oven is heated to 180 °. Sugar rubbed with 100 g of an oil and a pinch of salt. One enter the egg. Sift flour with baking powder and mix with ground hazelnuts to the egg mass.
2. The dough is put into a greased form (diameter 16 cm) and place on the bottom shelf of the oven for 25 minutes. Baked Biscuit overturn the dish and cool.
3. The remaining oil to mix with chocolate and nut paste.
4. Sponge cake cut into 4 rings: two fluff nut cream (4 tbsp), one - jam. Rings add up. Cupcake coat with remaining cream, sprinkle with nuts and 30 minutes in the refrigerator. Garnish with chocolate.

Preparation time: 45 min per serving 350 calories Protein - 5 g, fat - 25 g carbohydrates - 32 g.

Bon Appetit!