Melt the chocolate. Mix 100 gram of the butter and the sugar for one minute;
add the eggs and beat 1 minute more; add the yogurt and the chocolate and
beat until well mixed. Beat in flour. Put the batter in paper cups or muffin
forms. Bake 20 minutes at 175 degrees. For the frosting, mix the powdered
sugar and cacao and add the rest of the butter and so much water that you
get a nice thick frosting; put the frosting on top of the cakes.
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Make a pastry out of flour, butter and a little bit
of cold water. Roll it out and press it into an oven dish. Prick the base
with a fork and bake 20 minutes in the oven at 170 degrees. Put 3 eggs and
2 yolks together and whisk them. Heat the milk with the sugar and half of
the nutmeg, add to the eggs and reheat until boiling point but don't let
the mixture cook. Poor the custard in the pastry case and sprinkle the
rest of the nutmeg over. Bake 30 minutes more in the oven at 170 degrees.
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