By the end of Spring/ beginning of Summer mouthwatering berries of all kinds used to abound in the low bushes near my house and me and my childhood friends used to make an expedition into the woods every weekend either to eat them fresh out of hand or to pick them for our mums to bake them in a cake for Saturday afternoon snacks. Sometimes we'd eat them still hot, for they had been under the full sun and that often gave us stomachache.
This week to celebrate the shy arrival of Spring I decided to bake dark chocolate cupcakes with a hint of berries and although the jam jar didn´t give me the same thrill as when I used to pick the berries by myself, it surely tasted as good as when I was young!
Ingredients:
- 2 tea cups flour
- 2 tea cups sugar
- 1 soup spoon yeast
- 7 eggs room temperature
- 1/2 tea cup sunflower oil
- 1 tea cup of chocolate in powder
- 1 tea cup of milk
- 1 tea cup of boiling water
Pre-heat the oven 190ºC/ 4 gas
In a bowl beat up the eggs, the sugar and the sunflower oil for about 3 minutes with the mixer and pour over the flour with the yeast. Blend well with a big spoon, add the milk and at last pour the boiling water cup over all. Use the mixer again for about 3 minutes. Put the dough in a cake mould lightly greased with butter. Put it in the oven for about 25 minutes.
Filling:
- red berries jam with natural berries bits
Cover:
[Italian Meringe - former recipe on the blog]
