Ingredients
100g THEA
75 g chocolate (bitter or dark)
100 g brown sugar
2 eggs
75g flour
2 tsp baking cocoa (slightly heaped)
1 pinch of iodized salt
125 ml caramel sauce (at the ice cream shelf)
35 g peanuts (roasted)
1 muffin tin
preparation
Preheat the oven to 180 °C (fan oven: 160 °C). Grease and flour the muffin tin. Melt thea and chocolate in a saucepan over low heat.
Mix brown sugar and eggs with a mixer or whisk until smooth. Add the Thea chocolate mix and stir in.
Mix the flour, baking cocoa and a pinch of salt and stir in briefly. Divide the batter into the prepared wells of
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