Reese’s bunt cake surprises with its rich chocolate flavor and moist, delicate texture. It somewhat resembles the famous brownie, but is more spongy. An important flavor nuance is the prune pieces soaked in cognac. And the addition of kefir gives a certain airiness.
Eggs 4 pcs.
Kefir 100 ml.
Wheat flour 250 gr.
Sugar 250 gr.
Chocolate 100 gr.
Cocoa powder 6 tbsp.
Prunes 150 gr.
Cognac 100 ml.
Vanilla essence 2 tsp.
Leavening powder 3 teaspoon.
Salt 0.25 teaspoon.
Chocolate for decoration
Butter for greasing
First, prepare the prunes. It should be washed, dry with paper towel and cut into small pieces. Pour the prunes with cognac and leave for an hour.
Preheat the oven to 200 degrees. Prepare a form for baking: grease it with oil and sprinkle it with flour. It would be good if it is a special muffin tin with a tube in the middle – in such a form the muffin bakes better.
Melt the chocolate in a water bath or in the microwave. Careful, the chocolate melts very quickly in the microwave, it’s important to stop the heat in time and not overcook the chocolate. Let the liquid chocolate cool slightly.
In a wide bowl, place the soft butter, pour in the sugar and start beating with a mixer until soft. Pour in the kefir, melted chocolate, and vanilla extract and beat again. One by one, add the eggs, mixing everything thoroughly with the mixer each time.
Sift the flour together with the baking powder, cocoa and salt into a bowl with the butter and kefir mixture, mixing thoroughly so there are no lumps. Pour the squeezed prunes and mix everything together until evenly distributed in the batter.
In the prepared form, pour the dough, flatten the surface and put it in the oven. Bake for 35-40 minutes.
When ready take the cupcake out of the oven, let it cool a little, take it out of the mold and cool it completely on a rack. Melt the chocolate and pour it over the surface of the cupcake and let it harden. Cut the cake into portions and serve.