2020-08-13 / test@t

Chocolate chambella with creamy middle

Chambella is a round Italian muffin with a hole in the middle. Often chambellas are stuffed with cream or jam. And sometimes the filling is filled in the middle - whipped cream or fresh berries look very nice.

Chocolate chambella with creamy middle
  • 280 g flour
  • 170 g dark chocolate
  • 90 g cocoa powder
  • 2 tbsp. l. instant coffee
  • 250 ml sour cream
  • 180 g butter at room temperature
  • 360 g of brown sugar
  • 2 tsp vanilla extract
  • 5 large eggs
  • salt
  • 1 tsp soda
  • 1 tsp baking powder
  • whipped cream for garnish
  • 200 g white chocolate
  • 250 g mascarpone
  • 100 ml cream, 33% fat
  • 100 ml of milk
  • 1 st. l. Teddy bear
  • 6 g sheet gelatin


Step 1
1. Soak gelatin in cold water.
Step 2
2. Break the white chocolate into pieces, place in a saucepan, add milk, cream and honey, put on medium heat and melt while stirring. Remove the saucepan from heat. Squeeze out the swollen gelatin and add to the hot chocolate mass, stir until completely dissolved. Cool it down.
Step 3
3. Transfer the chocolate mass to the mixing bowl and begin whisking on medium speed. Add 1 tbsp. l. mascarpone, each time completely mixing it into the mass. Transfer the resulting mixture to a container with a lid and refrigerate for 8 hours to set.
Step 4
4. Preheat oven to 180 ° C. Grease a 24–26 cm diameter muffin pan with a tube in the middle.
Step 5
5. Chop dark chocolate, transfer to a bowl, add cocoa and coffee. Pour in 230 ml of boiling water, leave for 5 minutes, then stir until the chocolate is completely dissolved. Cool and add sour cream.
Step 6
6. Whisk softened butter and sugar until light cream. While whisking, add 1 egg at a time, each time waiting for the egg to completely mix with the butter mixture. Add vanilla extract and stir.
Step 7
7. Sift flour with baking powder and baking soda, stir. Alternately add a little flour and chocolate mixture to the egg / butter mixture, stirring until smooth.
Step 8
8. Pour the dough into a baking dish and bake for about 1 hour. Check doneness with a wooden stick. Leave the cake in the pan for 10 minutes, then gently turn it over on the wire rack and cool.
Step 9
9. Cut the cake in half lengthways and remove some crumb from the middle. Fill the well with the filling. Cover with the second slice of cupcake. Garnish with whipped cream.
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