Crying Pie (Portion)

Hello Dear Friends,

I wanted to start the week with dessert :) This recipe is a taste from very old times. Who crying cake while some crying cake says. Normally, it is cooked on a baking tray or pyrex. I decided to make a change and bake them in muffin tins and portion them.

If you want, you can cook the same recipe in one piece in my pyrex. When you cook it in one piece, it will be enough to pour the sauce on it and wait for it to absorb. I don't like just soaking the cake with milk.

You can prepare such a practical sauce instead of plain milk. Those who want can remove the oil from the sauce. Those who say they do not like too much sugar can also reduce the amount of sugar if they want.

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Ingredients for Crying Pie (Portion) Recipe

For the cake:

• 4 eggs
• 1 cup powdered sugar
• 1 water glass measure of oil
• 1 water glass milk
• 1 packet of baking soda (10 grams)
• 1 packet of vanillin (10 g)
• 3 soup spoons of cocoa
• 1,5 water glass flour

To moisten the cake:

• 2 water glass milk
• 1 cup powdered sugar
• half tea cup oil
• 2 soup spoons of cocoa

For the above:

• 2 pack of whipped cream
• 2 glass of cold milk
• instant chocolate sauce

Fabrication:

1. Beat the eggs and granulated sugar first at low speed and then at high speed until it foams and the sugar dissolves.
2. Add the butter and milk and whisk. Add the flour, baking powder, cocoa and vanilla and whisk until all mixed.
3. Divide the cake mix into the muffin molds. Bake in a preheated 180° oven until it comes out dry (approximately 30 minutes).
4. Put all the ingredients for the sauce in a saucepan. Cook over medium heat until it boils and take it off the heat and let it cool.
5. Take the cooled cakes into a deep bowl and soak them with the cooled sauce. When the cakes absorb the sauce, transfer them to the serving plate.
6. Whisk the whipped cream with cold milk, and squeeze it onto the moistened cakes with a cream piping bag.
7. Finally, serve by garnishing with ready-made chocolate sauce and peanuts.