Chocolate Cake Meets Pretzel

In 1502, on his fourth voyage to the New World, Christopher Columbus became the first European to encounter cocoa. How glad I am for this discovery!

I love eating dark chocolate, which, by the way, also contains more secondary plant compounds. That’s why my creation features dark chocolate couverture, with a moist, soft chocolate center, topped with a crispy pretzel. Opposites really do attract. Try it yourself!

Recipe for a 12-cup muffin tin:

- 150 g (5.3 oz) dark chocolate couverture
- 125 g (1/2 cup) butter
- 2 eggs
- 150 g (3/4 cup) sugar
- 80 g (2/3 cup) flour
- A pinch of salt
- 2 tablespoons cocoa powder
- 12 pretzels
- 12 muffin cups

Instructions:

1. Melt the chocolate and butter together in a pot while stirring, then allow to cool slightly.
2. Beat the eggs and sugar until frothy, then mix in the slightly cooled chocolate-butter mixture.
3. Add flour, salt, and cocoa powder, and stir until evenly combined.
4. Preheat the oven to 180°C (350°F).
5. Distribute the batter evenly among the muffin cups and gently press a pretzel onto each one.
6. Bake the cakes for about 20 minutes.
They are perfect when only a little moist batter clings to a toothpick during the toothpick test.

The chocolate cakes will stay deliciously moist for several days.

Enjoy!

You can find the recipe in German on my German channel: https://www.ganjingworld.com/s/qyrAxxezwN

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