Ingredients
- Flour — 250 g
- Butter — 220 g
- Sugar — 200 g
- Sour cream — 50 g
- Grated coconut — 50 g
- Eggs — 3 pcs
- Vanilla sugar — 2 tsp
- Baking powder — 1.5 tsp
- Salt — a pinch
- Chocolate — 30 g
- Cream — 1 tbsp
Additionally:
- Chocolate — 50 g
- Cream — 2-3 tbsp
- Grated coconut — to taste
Preparation
- Beat softened butter, sugar, vanilla sugar, and salt in a separate bowl.
- Gradually add the eggs, then sour cream and grated coconut. Beat again.
- Mix the flour with baking powder and add to the mixture.
- Melt chocolate with cream.
- Add the melted chocolate to 1/3 of the dough and beat until smooth.
- Grease a 22 cm diameter baking mold, pour a bit of white dough, then all the chocolate layer, and finally the remaining white dough. Level the surface.
- Bake for 60-70 minutes at 170°C. Remove from the oven and let cool.
- Beat chocolate with cream, gradually adding the cream to obtain a moderately thick consistency. Cover the cake with this mixture and sprinkle with grated coconut.
The muffin turns out very delicious and delicate, perfect with a cup of tea or coffee.