Melt the chocolate.
Mix 100 gram of the butter and the sugar for one minute; add the eggs
and beat 1 minute more; add the yogurt and the chocolate and beat until
well mixed. Beat in flour. Put the batter in paper cups or muffin forms.
Bake 20 minutes at 175 degrees Celsius.
For the frosting, mix the powdered sugar and cacao and add the rest
of the butter and so much water that you get a nice thick frosting;
put the frosting on top of the cakes.
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Make a pastry out of
flour, butter and a little bit of cold water. Roll it out and press
it into an oven dish. Prick the base with a fork and bake 20 minutes
in the oven at 170 degrees Celsius.
Put 3 eggs and 2 yolks together and whisk them. Heat the milk with the
sugar and half of the nutmeg, add to the eggs and reheat until boiling
point but don't let the mixture cook. Poor the custard in the pastry
case and sprinkle the rest of the nutmeg over. Bake 30 minutes more
in the oven at 170 degrees Celsius.
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