mini chocolate
german sky cake
Ingredients
1/4 cup unsalted butter melted
1/2 cup buttermilk
1 large egg
1 tsp vanilla
1 cup all-purpose flour, sift
1/2 cup sugar
1 tsp Baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate chips
1 cup Dulce de leche
1/2 cup kokosa liqueur
Methods
- Preheat the oven to 350 degrees F. Grease a
- mini cupcakes mold (24 cup).
- Stir the flour, sugar, baking soda and salt in
- large bowl. In a separated bowl combine the milk,
- melted butter, cocoa powder, egg and vanilla. Mix
- both preparations, and whisk until well combined.
- Spoon an equal amount of the batter into
- prepared mini cup mold. Bake about 10 minutes.
- Immediately invert onto a wire rack. Turn the mini
- cakes top side up and brush with Coco Sky liqueur, let
- cool completely.
- In a pan combine evaporated milk, cornstarch,
- egg yolk, sugar, butter and vanilla. Cook over low medium heat until it reaches a slow boil. Stirring
- constantly until thick, about 12 minutes . Remove
- from heat and stir in pecans and coconut for an hour
- then spread on mini cakes.
