Components
- 3/4 cup (tea) of milk fudge (200 g)
- Two eggs
- 50 grams of butter
- 1/4 cup of granulated sugar
- 2 tablespoons of all-purpose flour
- A small dash of salt
- Use butter and wheat flour to grease and dust the ramekins.
- Powdered sugar or cocoa powder to sprinkle as desired
Ready state
- Preheat the oven to 200 °C (moderate heat). Grease four ramekins, each 7 cm wide and 5 cm tall, with butter. Dust them with wheat flour, rotate to coat evenly, and tap gently on the counter to remove any excess.
- Place the butter in a medium bowl and microwave it for 1 minute to melt. Then, add the milk candy and sugar, stirring thoroughly with a spatula until the mixture is smooth.
- In a small bowl, crack one egg at a time and combine it with the milk candy—this way, if one egg is bad, the recipe is not ruined. Add a pinch of salt and stir thoroughly. Gradually sift in the flour and gently fold it in using a spatula.
- Divide the cake batter into ramekins and place them on a baking tray. Bake in the oven for around 15 minutes. Watch for the right moment: the cupcake should rise and may even crack in the middle, but it should not be fully baked. A good test is to insert a stick: it should come out clean from the edges but moist in the center. If you have experience in the kitchen, you can gently shake the bowl to feel that the edges are firm while the center still jiggles. If you bake too long, the cake will cook through completely and lose its inner syrup. Be attentive to these signs, as oven temperatures vary and baking times may differ.
- Take out of the oven, dust with baking soda or cocoa powder, and serve right away.
Purchase only what is necessary
Store
Ramequin de 8 x 8 x 3.5 cm, marca Mondoceram
Collection of stainless steel bowls, Euro Inox
Tramontina Aluminum Rare Roast
Versatile Dish Set, Vibrant, Acervo Panelinha
