Ingredients :
▪︎50g of cornstarch
▪︎3 tbsp of cocoa
▪︎100g of brown sugar (1)
▪︎225g of water
▪︎75g of margarine or butter
▪︎125g of dark chocolate
▪︎75g of oil
▪︎1 sachet of vanilla sugar
▪︎2 eggs
▪︎100g of sugar (2)
▪︎125g of flour
▪︎2.5cc of baking powder
Preparation :
Preheat the oven to 180 degrees.
To make the cream, in a saucepan, whisk together the cornstarch, cocoa powder, sugar (1), and water. Heat over low heat, whisking constantly, until the mixture thickens slightly. Remove the saucepan from the heat and stir in the 125g of chopped chocolate and the margarine. Mix well until melted. If any chocolate lumps remain, return the pan to the heat for a few seconds. The cream should be completely smooth.
Allow the mixture to cool for a few minutes.
Next, add one egg, the sugar (2), and the oil, then the second egg. Finally, add the flour and baking powder. Mix well. Transfer the mixture to a piping bag.
Pour the batter into small baking cups until they are 3/4 full, then bake for a maximum of 25 minutes so that they are nice and soft.
They freeze very well, however the texture is fragile so plan to place them gently in a box to store them.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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