Small chocolate pots
1 packet Exquisita Chocolate Cake Sponge
220 cc milk
25 grams bitter cocoa
115 grams flour
125 grams butter
1 spoon zest from orange
175 grams sugar
Dulce de Leche*
Butter (for the baking sheet)
Flour (for the baking sheet)
Heat the oven at low temperature or at 160° for 15 minutes.
In a bowl, beat the eggs with the milk and add the contents of the Exquisita Cake Sponge packet. Blend well and beat for 3 minutes with an electric beater or five minutes manually. Pour the preparation into the muffins moulds previously buttered and floured, filling half of each of them. Bake for 10 minutes or until a skewer comes out dry and clean. Take it out from the oven and leave to cool.
To prepare a chocolate crumble, process the flour, the cocoa, the baking powder, the sugar and the zest from oranges.
Add the cold butter cut into cubes, process again until you obtain a sandy mixture.
Spread the mixture evenly over a baking sheet. Bake at medium temperature for 10 or 15 minutes stirring every 5 minutes in order to prevent the borders get burn out. Take it out and leave to cool.
Spread dulce de leche on the cupcakes and top with the crumble. Finally decorate these funny small pots with sugared flowers, coloured granas**, etc.
(*) dulce de leche: Argentinean caramel jam
(**) Grana: A kind of small sweet grains used to decorate cakes