Madeira muffins with chocolate

Madeira muffins with chocolate

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The soft butter is mixed with the powdered sugar, vanilla and lemon peel until a cream results.

Add eggs one at a time and after each egg add a tablespoon of flour, mix well and do the same with the rest of the eggs (egg, flour, egg, flour). Lightly add the rest of the flour in which I put the baking powder and salt. Mix well, then add lemon juice and milk. My mixer broke down right at the time of preparation and I switched to the vertical one, which I managed perfectly.

Put the composition with a spoon in the forms greased with butter.

Pour the chocolate (which has been previously melted on a steam bath) on top and mix lightly with a toothpick (or skewer stick).

Bake the muffins for 30 minutes at 180 degrees. The toothpick test is done.

After cooling, they can be powdered with sugar.

They are sensational, I guarantee you :) they have a great taste of lemon and chocolate. :)

Brief history of Romanian gastronomy

Being geographically located at the meeting point between Central and South-Eastern Europe, our country is characterized from a gastronomic point of view by the fact that here the synthesis between Balkan cuisine (Byzantine and Ottoman) and Central European cuisine (Hungarian and German ).

Thus, from the south came the vegetable dishes, which include eggplant, tomatoes, onions, peppers, okra, quince, plums, etc., from which the pot, imam, musacaua, soups of all kinds, lamb liver, sheet cakes (pies), baclavalele, sarailii, cataifurile, sherbet and coffee.

With Central Europe we have in common the autumn and winter dishes based on sweet and pickled cabbage, potatoes, smoked meats of all kinds of pork, salami, ham, cream cakes, chocolate and cocoa.

However, the Romanians showed a lot of inventiveness and originality, taking over and adapting all these dishes in accordance with their own needs and possibilities.

The Romanian gastronomic space is otherwise anchored in two different worlds, the southern component (Byzantine-Ottoman) being predominant, which makes it stand alongside the other two major world culinary traditions, namely the French and Chinese.

We have the first record of the culinary preparations consumed by the Dacians from Tiberius Flavius, who writes that he was feasted “with veal roasted on embers, with roasted wild pigeons, with meat on a spit, with honey, with aromatic wines , strong and incense, with juicy pears kept in hay, with grapes with white, pink and black beans, with red and golden apples ”.

Paul of Aleppo, on his journey to the Principality, records in 1653 that at the feast at the Royal Court he was served in plates, with spoons and forks of gold and silver, the dishes being extremely varied. Paul of Aleppo also notes that the peasants' food consisted mainly of milk, curd, many vegetables (onions, leeks, garlic, cabbage, horseradish, radishes, cucumbers and celery), fish borscht and meat.

For the royal meals, recalls the same Paul from Aleppo, oil, olives, lemons and peas were important, in monasteries they ate mainly boiled beans, lentils fried in oil and vegetables cooked in salted water, instead of wine being consumed cider.

One of the first cookbooks seems to be Gaster's work, printed in 1749, which contains a series of recipes for cooking fish, crayfish, oysters and vegetables.

Other information about Romanian cuisine appears in 1841, in a cookbook written by Costache Negruzzi and Mihail Kogălniceanu.

Various gastronomic chronicles are published, later, by Al. O. Teodoreanu in Literary Truth.

At the end of the nineteenth century, there is a strong influence in the Romanian cuisine of French gastronomy, when in the big restaurants more and more refined dishes are prepared, reaching that between the two world wars, the Romanian cuisine is recognized and internationally, through dishes that have become traditional through adaptation.

It must be said, however, that each region has its own specific gastronomic specificity.

Chocolate filled muffins

Delicious muffins made with chocolate flavor and filled with chocolate cream. Covering it with a glaze of the same ingredient will make it the perfect bite of this juicy sweet.

  • Alicia tomero
  • Cuisine: Spanish
  • Recipe type: breakfast
  • Calories: 280
  • Portions: 12
  • Preparation time: 1H 20M
  • Cooking time: 20M
  • Total time: 1H 40M


  • 130 g wheat flour
  • 180g sugar
  • 45 g unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 120 ml whole milk
  • 120 ml of sunflower oil
  • Vanilla extract 1 tsp
  • 120 ml of hot water
  • 100 g chocolate cream for the filling
  • 60 g soft butter
  • Half a cup of powdered sugar
  • 1 tablespoon whole milk
  • A few drops of vanilla extract


Preheat the oven to 160 °. In our Thermomix glass we add the dry ingredients: 130 g wheat flour, 180 g sugar, 45 g cocoa powder, a teaspoon of baking soda and a pinch of salt. We mix it over time 10 seconds at speed 5.

Add the egg, the 120 ml of whole milk, the 120 ml of sunflower oil, the teaspoon of vanilla extract and the 120 ml of hot water. We mix it over time 1 minute at speed 3.5. We lift the lid and if we notice that it has not been well mixed, we give it a few turns with the spoon and reprogram others 10 seconds at speed 3.5.

We are preparing a tray for placing the cupcake paper capsules. We will need about 12 units. Pour the mixture halfway, because we will not need them to increase much in volume. Bake in the middle-low part for about 20 minutes.

For the chocolate lid, add 120 g of chopped chocolate and 100 ml of whipped cream to our clean glass. We mix it and melt it for 1.30 minutes at 90 ° at speed 3.5. Let it rest for about 30 minutes so that it hardens.

Once our muffins have cooled, we will make a hole in the middle to fill them with chocolate cream. I used a food corer because it is much more efficient, although you can use a small spoon and make the hole. The parts we remove must be kept to cover the hole again later. If they are too big, we shorten the cake a little to make it a lid of suitable size.

We fill the gaps with chocolate cream. We can help ourselves by putting the cream in a pastry bag or in my case by making it with two spoons. Then we will cover the muffins with the piece of cake we put aside.

Cover the muffins with the chocolate coating and place them in the fridge so that they are covered. While we can go make vanilla icing to decorate them. This part is optional if you think it already has many steps.

In our clean Thermomix glass we add 60 g of soft butter and program over time 10 seconds at speed 3, 5. Add half a cup of icing sugar, a tablespoon of whole milk and vanilla drops. We reschedule 15 seconds at speed 3.5.

We put the icing in a pastry bag with a fine nozzle no. 2 and we can make the drawing we want the most.


As a suggestion, instead of decorating them with icing, you can add any sweet ingredient, such as sprinkles, chocolate chips or pearls or pieces of chopped walnuts.

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Raisin cookies are very popular with children and adults alike, making them a perfect snack between meals, but also a.

Raisin and oatmeal cookies are the perfect choice when you want to serve your children a tasty and healthy dessert. Furthermore.

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Beetroot soup is not only tasty, but also very rich in iron, magnesium, vitamins A and C, fiber, which come from beets and.

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Creamy pasta with mushrooms is suitable both as a main course for lunch and for dinner. The added spices will give.

Lasagna with mushrooms and feta cheese is a perfect recipe for Sunday lunch, as it will be to the liking of the whole family.

Wine suitable for popular dishes

From traditional to modern, some dishes are better suited to each type of wine than others. Below are some combinations of this type that did not fail at any table.

  • Stews & # 8211 fit best with dry red wines. Pinot noir and black girl are among the best options
  • goulash & # 8211 pairs well with cabernet sauvignon or minis cadar
  • Bean stew & # 8211 fits perfectly with the black girl
  • Smoked cabbage food & # 8211 matches a dry white wine, fetish royal or sauvignon blanc
  • The pizza & # 8211 fits with different types of wine depending on the assortment. For example, pepperoni pizza goes well with Chianti or Zinfandel wine, vegetarian pizza is served with sauvignon blanc, and Hawaiian pizza with Riesling
  • Pasta with red sauce & # 8211 are generally suitable with dry red wines such as merlot or pinot noir
  • Pasta with white sauce & # 8211 is paired with white chardonnay wine
  • Sushi and seafood & # 8211 joins the white fetish wine.

One tip that is good to keep in mind when choosing a wine depending on the way it is served is the fullness we talked about above. & # 8211 light with wines of a lower body.

Choosing the right wine depending on the type of meat served

The right wine enhances any type of meat. Depending on the consistency and texture, the wine differs from a lean meat to a more complex product, such as game meat, for example. Below you will find the right wine for each type of meat.

  • Pork & # 8211 matches a dry red wine. The best wine choices are red girl, Crozes-Hermitage or Chianti
  • Beef & # 8211 also combines with dry red wines. You can't fail with Drăgășani or Shiraz black
  • Lamb meat & # 8211 goes well with dry red wine. The most suitable are Cabernet Sauvignon, Barbera or Zinfandel
  • Hunting & # 8211 usually matches a dry red wine such as red girl, Syrah or Sangiovese
  • Chicken meat & # 8211 combines with white wine. Add a glass of chardonnay wine to grilled chicken or a glass of steamed cabernet sauvignon for extra flavor
  • Duck meat & # 8211 is served with a glass of Shiraz
  • Turkey meat & # 8211 a red wine is recommended, as is the red girl
  • fish & # 8211 depending on how it is cooked, the fish can be eaten with Semillon (when grilled) or accompanied by a glass of pinot noir when cooked in the oven
  • Sea fruits & # 8211 is consumed with a dry white wine such as sauvignon blanc.

Suitable types of cheese and wines

If the choice of a wine depending on the type of meat served depends on how consistent it is, in the case of cheeses other aspects matter. Acidity, but also the area of ​​origin are among the most important aspects.

For example, the Brie area in France, known for the production of cheese with that name, is also famous for its Beaujoulais wine production, so that the two products from the same geographical area will complement each other perfectly. Also, the famous Italian Chianti wine goes best with Asiago cheese, originating from the same region.

Below is a list of the most popular types of cheeses and wine assortments that best suit them:

  • Camembert cheese it goes best with white chardonnay wine, but also with royal feteasca
  • Brie cheese goes well with white chardonnay wine
  • Taleggio cheese goes combined with pinot blanc
  • Gouda cheese it is usually combined with merlot
  • Cheddar cheese is associated with cabernet sauvignon
  • parmesan it is served with a Chianti red wine
  • Pecorino cheese it is usually combined with Valpolicella wine
  • Fontino cheese is associated with a dry red like Bardolino
  • Gorgonzola cheese goes combined with Porto wine
  • Cambozola cheese goes with a white Eiswein wine
  • ricotta cheese is combined with a pinot gray white wine
  • Mozzarella it is best enjoyed with a glass of sauvignon blanc
  • feta cheese is served with a Beaujolais red wine
  • Burrata cheese matches Tocai Friulano white wine.

What is the right wine for dessert?

Adding a glass of wine to your favorite dessert is not an unprecedented thing, the golden rule is that the wine must be a little sweeter than the dessert otherwise the aroma of the drink will be "absorbed" by the taste of the dessert. Below are some general recommendations so that the next time you choose a wine for dessert, go directly to the one that best values ​​the sweet taste.

  • Chocolate dessert & # 8211 consumed as such or as part of a cake, chocolate also has the right wine depending on the type:
    • milk chocolate & # 8211 fits perfectly with pinot noir, Santo wine, merlot or slightly sweeter variants of sparkling wine
    • black chocolate & # 8211 one of the favorites of many of us, this chocolate has its claims in terms of partner wine. Choose a Porto wine, a Banyuls or a Zinfandel and you will not fail
    • White chocolate Although not as popular as its older sister, white chocolate has its admirers, so it should not be ignored when choosing wine. Fits Moscato d & # 8217Asti, Brachetto d & # 8217Acqui and Riesling
    • chocolate with peanuts & # 8211 joins Madeira or Porto wine
    • chocolate with berries & # 8211 is generally combined with Porto red wine or sparkling wine
    • chocolate with caramel & # 8211 goes well with Santa wine or Muscat de Beaumes-de-Venise
    • Mint chocolate & # 8211 is paired with Shiraz wine or Cabernet Sauvignon.
    • Coffee-based dessert & # 8211 is usually served with Porto wine or champagne
    • Caramel dessert & # 8211 blends perfectly with Madeira wine or Sauternes
    • Vanilla-based dessert & # 8211 goes well with Riesling wine and prosecco
    • Fruit-based dessert & # 8211 For fruit-based desserts, slightly sweeter wines are recommended. An example would be St. Supéry Moscato, but any type of red wine for the production of which the grapes were harvested later is perfect. If the dessert is not very sweet, you can combine it with a pinot blanc
    • Ice cream & # 8211 Although a bit demanding from an oenological point of view, the most suitable wine for ice cream is Viognier or any other type of "ice wine" (obtained by squeezing frozen grapes).

    Muffins with chocolate drops

    300 gr flour, 120 gr sugar, 125 gr butter, 2 eggs, 200 ml milk, 1 teaspoon baking powder, 1 teaspoon cocoa powder, 100 gr chocolate drops.

    Method of preparation

    Mix flour, sugar, cocoa powder and baking powder and set aside.

    In a bowl beat eggs, add milk and melted butter, mix.

    Pour the liquid composition over the solid one and mix vigorously so as not to form dents, until we obtain a homogeneous consistency.

    Add the chocolate flakes and mix.

    The obtained composition is poured into molds and put in the preheated oven at 180 degrees C, for 20-25 minutes.

    Chocolate and avocado muffins

    How about a recipe for some extremely fluffy muffins with a rich chocolate taste?

    TABLE FOR: 12

    READY IN: 2 hours

    DIFFICULTY: Relaxed

    Ingredient list

    • 1 well-baked medium avocado
    • 300g white wheat flour with growth agent
    • 120g brown sugar
    • 60g cocoa powder
    • a tablespoon of baking powder
    • a pinch of salt
    • 100g chocolate Nestlé Dessert Noir
    • 350g Greek yogurt
    • 120ml cold milk
    • 3 tablespoons coconut oil
    • 3 tablespoons unsalted butter

    How do you prepare?

    1. Start by unwrapping an avocado and passing the core in a bowl until it has the consistency of a paste, then put the yogurt and mix.

    2. Over this paste, sift the flour together with the cocoa, baking powder and a pinch of salt and mix everything with a silicone spoon or whisk.

    3. Heat the milk and add the sugar, stirring until it melts, then pour the liquid over the ingredients already in the bowl and mix.

    4. Break the Nestlé Dessert Noir chocolate into pieces https://www.nestle.ro/brands/dulciuri/nestle-dessert-noir and melt it on the steam bath, then pour the cream gradually into the bowl and continue to mix with the aim .

    5. Melt the coconut oil and butter and gradually pour them into the bowl until everything is incorporated.

    6. Preheat the oven to 180 degrees Celsius and put equal amounts of dough into muffin tins to prevent some from being too ripe or too raw.

    7. Bake the muffins for 35-40 minutes, then use the toothpick test to check if they are ready and leave them in the oven off, with the door slightly ajar for fluffy muffins.

    8. You can decorate the Nestlé Dessert Noir melted chocolate muffins over which you place peeled hazelnuts covered in caramelized sugar.

    Don't forget to surprise someone you love with this recipe!

    Recipe sent by Raluca Oana Ciceu in the "Enter the World of Deserts" competition organized by Nestlé Dessert.

    Father's Day Cake For My Husband

    Crush half of the strawberries in a blender, add the lemon juice over them. The rest of the strawberries are sliced ​​and added to the crushed ones (the crushed ones if you want can be strained to remove the seeds. I did not strain).

    Melt the chocolate on the steam bath, soak the gelatin in 50 ml of warm water for 5 minutes.

    A quarter of the liquid cream is put on the fire together with the sugar, it is heated, then gelatin is added, it is mixed until everything is melted. It is important that the fire is not strong so that the cream does not boil. Then pour the gelatin cream over the chocolate, mix, add 3/4 of the strawberry puree, mix well.

    The rest of the strawberry puree is kept for serving (I didn't keep anything for serving).

    Beat the rest of the whipped cream well, then carefully incorporate it into the chocolate mixture. It is placed between the countertop sheets or placed in separate cups and served as such with the necessary decorations.

    The chocolate cream is made as follows: the yolks are separated from the whites. Divide the sugar in half, use half for the yolks (rub the foam) and beat the other half for the egg whites. The two mix together. Put the nutella in the microwave, heat it a little (to drain) and add it over the egg mixture, then melt the chocolate in the steam bath. After the chocolate melts, add the gelatin in the hot chocolate, stir to melt. Then pour the chocolate over the egg mixture. Allow to set. Beat the remaining whipped cream well, and after cooling the chocolate, mix them together.

    Cut the top into three, each slice of top is syruped with a sugar syrup, water, lemon peel and rum essence (optional). Over the first sheet put half of the chocolate mousse, put on top of the second sheet, then put the strawberry cream, only half of it, put fresh strawberries, slices over the cream and add the second half of the cream, put the third sheet is put in the fridge to thicken well.

    The strawberry cream is left a little aside so we can cover the edges of the cake. When the cake is assembled, we put food foil in the baking tray, then we start assembling it. The foil must be larger so that we can cover the cake. He will be taller than the tray.

    After coagulation, remove from the pan, cover the edges with cream, and melt the chocolate. Mix with a little butter to make it more liquid and pour over the cake so hot. With a knife, level the chocolate on the cake and let it fall down the edges as she wants. Serve simple or with strawberry syrup / puree or whipped cream.

    What do you serve your guests with?

    Are you full of inspiration? We give you some suggestions on how you can prepare for New Year's Eve. A special cookbook has recently been released on the market, under the logo of Corint Publishing House, entitled & # 8220Recipes for the holiday menus & # 8221, which includes all kinds of culinary wonders. I have selected some recipes for New Year's Eve.

    Ingredients: 800 g lean beef, 150 g smoked bacon, two onions, 2 carrots, 2 bell peppers, 200 g mushrooms, 3 tablespoons sour cream, 5 tablespoons oil, salt, pepper, hot paprika, green parsley.

    Preparation: Wash the meat, remove the middle and cut the edges lengthwise. Beat and sprinkle with pepper powder. For the filling, clean the vegetables, chop the onion and pepper, and grate the carrot. Fry the finely chopped vegetables in a little hot oil, add the chopped mushrooms and let them soften for a few minutes. Add salt, hot paprika and pepper.

    Cut the remaining piece into cubes and pass through the mincer, and cut the bacon into strips. Mix the mushrooms and fried vegetables with the minced meat and bacon. Add sour cream and a little chopped green parsley. Put the mixture over the sheet of meat, roll and tie with a thread. Place in a pan greased with oil and bake for an hour and 15 minutes.

    Ingredients: 800 g mushrooms, 400 g pork, two tablespoons flour, 1/2 cup rice, 4 tablespoons sour cream, an onion, 6 tablespoons oil, a bunch of parsley, paprika, salt, pepper.

    Preparation: The meat is passed through a mincer. Chop the onion and cook in hot oil. Add the minced meat, parsley and finely chopped mushroom stalks, pre-cooked rice, salt and pepper. The mushroom caps are filled with this composition and arranged in an oil pan. Put the tray in the oven and, until the mushrooms are soft, prepare the sauce, tempering the flour in the rest of the oil and quenching it with sour cream. Add the paprika, mix and bring to a boil.

    Cream and chocolate cake

    Ingredients: 8 egg yolks, 8 egg whites, one cup flour, 1/2 cup sugar, 4 tablespoons cocoa, 50 g milk chocolate, 1 tablespoon butter, baking powder for cream: 4 egg yolks, 100 g butter, 1/2 cup sugar , 150 g chocolate, 6 tablespoons whipped cream, rum essence, grated orange peel for syrup: 1/2 cup sugar, orange peel, a teaspoon rum essence.

    Preparation: Beat the yolks with the sugar and add the cocoa, then the melted chocolate in a bain-marie. Whisk the egg whites and add them. Incorporate flour, mixed with baking powder. Grease a cake pan with butter and line with flour. Pour the composition and bake for 45 minutes.

    For the cream, rub the egg yolks with the sugar and put them to boil in a bowl, on a steam bath, until they thicken. Melt the chocolate and when it has cooled, add the butter, rum essence and orange peel. Add the chocolate cream to the yolk cream, along with three tablespoons of whipped cream. Boil 1/2 cup sugar with 1/2 cup water and lemon peel until bound. When it cools, add the rum essence.

    When the countertop has cooled, cut it into three sheets and syrup. Stop one third of the cream and spread the rest on each counter. Dress the cake with off cream, garnish with whipped cream and grated chocolate.

    Do you know how to choose the right wine?

    For the cold seasons, according to the experts from Cramele Recas, the Cabernet Sauvignon, Merlot or Pinot Noir varieties are preferred, red wines that are served with the & # 8220great & # 8221 meats, at room temperature. Usually the wines can be classified into eight classes: wines to increase the appetite, red, rosé, white wines, sour wines, table wines, for dessert and for cooking.

    -Wines to increase appetite include dry Sherry, Madeira wine or Vermouth, assortments that are consumed before meals

    -The next class is that of red wines, usually consumed in the company of red meat, spaghetti or spicy foods

    -Rose wines can be served with any food, but are best with seafood, salads or pork

    -White wines are served with assortments of white meat, seafood and poultry

    -Sour wines can be served with any food, the best known variety being champagne. They are suitable for the holidays.

    -Meal wines are perhaps the most consumed, with an alcohol content between 8.5 and 14%. They are slightly acidic.

    -The recommended wines for dessert are the semi-sweet or sweet ones.

    -Less known are the wines for cooking. They contain a significant amount of salt, being usually poor quality wines, which are only suitable for cooking. However, culinary masters advise not to use wines that are not suitable for drinking.

    Mix the dry ingredients: flour, starch, sugar, baking powder, baking soda, cocoa.
    Separately mix the milk with the oil and add over the dry ingredients.
    We also add the orange pieces.
    The composition is poured in the form of muffins, and on top of each are placed the pieces of chocolate, broken into larger pieces.

    Bake in a traditional oven, at 180 gr C, for 20-25 min. I baked for 30 minutes.
    After cooling, powder with sugar and serve.

    They are excellent the next day, along with a cup of coffee!
    Have fun!

    The recipe for muffins with chocolate and oranges was proposed by fel70 on the culinary forum.

    Serve the muffins with chocolate and oranges after they have cooled a bit, next to coffee or tea. They are also suitable for fasting days.