klitzekleine muh muhs chocolate caramel gugl
Klitzekleine muh muhs chocolate caramel gugl, german for itsy bitsy moo moo chocolate caramel bundt cakes.
Muh muhs, because 1. this is the best caramel candy I know and 2. because the first bite of this caramel delicacy, let you freak out. Immediately you want to holler moo moo. Tiny pieces of soft caramel candy baked into a fluffy chocolate cake. Sooo itsy bitsy, calories don´t even have the chance to stick to your hips. A gugl a day, keeps the doctor away;-)
Klitzekleine muh muhs Schokoladen Karamel Gugl...
Muh muhs, weil 1. es die Besten Karamellbonbons sind, die ich kenne und 2.weil sie so lecker sind, das man nur muhhhhhhhh schreien möchte. Süße Karamelstückchen, eingebacken, in luftig-lockeren Schokoladenkuchen. Diese Gugl sind sooo klitzeklein, das die fiesen, kleinen Kalorientierchen, nicht mal daran denken können, auf meine Hüfte aufzuspringen;-) Viel Spaß beim Nachbacken!!!
muh muhs chocolate caramel gugl (for 6 gugl)
Ingredients: 2 eggs 90 g butter, soft 60 g sugar 2 tablespoons milk 110 g flour 2 teaspoons baking powder 1 teaspoon cocoa 1 pinch salt
6 soft caramel candy (I used Muh Muhs)
grounded almonds for dusting the silicone molds powder sugar for decoration
Directions: Preheat oven to 350°F. Grease silicone molds and dust with ground almonds.
Chop caramel candy into small pieces. Separate egg white from egg yolk. Beat egg white stiff until soft peaks form.
In a separate bowl beat butter fluffy. Add sugar and egg yolks and mix until sugar dissolved. Combine dry ingredients and add to the butter mixture. Add milk and mix until dough is smooth. Fold in the egg white. At last carefully stir in caramel pieces.
Fill dough into molds and bake for about 25-35 minutes. After baking let cakes cool down, before you remove the molds.
Sprinkle cakes with powder sugar and enjoy...
Ingredients: 2 eggs 90 g butter, soft 60 g sugar 2 tablespoons milk 110 g flour 2 teaspoons baking powder 1 teaspoon cocoa 1 pinch salt
6 soft caramel candy (I used Muh Muhs)
grounded almonds for dusting the silicone molds powder sugar for decoration
Directions: Preheat oven to 350°F. Grease silicone molds and dust with ground almonds.
Chop caramel candy into small pieces. Separate egg white from egg yolk. Beat egg white stiff until soft peaks form.
In a separate bowl beat butter fluffy. Add sugar and egg yolks and mix until sugar dissolved. Combine dry ingredients and add to the butter mixture. Add milk and mix until dough is smooth. Fold in the egg white. At last carefully stir in caramel pieces.
Fill dough into molds and bake for about 25-35 minutes. After baking let cakes cool down, before you remove the molds.
Sprinkle cakes with powder sugar and enjoy...
Oben seht ihr die Silikonförmchen, die ich für das Rezept benutzt habe, hier kann man sie übrigens bestellen.
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