If you like really dense chocolate with citrus scent – this is your dessert! At home, we call it Devil pastry because it is almost black in color and with a very rich cocoa flavor. This recipe also comes from the family treasury – extremely easy, with easily available products and looks fabulous!
250 g flour, sifted
375 g sugar
125 g unsalted butter, melted
100 g cocoa powder, natural
1 teaspoon baking powder
250 g Greek yoghurt
5 tbsps. fresh milk
100 g candied citrus peels (orange + lemon) – optional
Mix all the products (without the citrus peels) by hand – I do not use a mixer.
After a smooth homogenous mixture is obtained, add the citrus peels and stir well.
In a muffin shape, I place 2 paper baskets in each circle/hole. I fill them with the mixture (I leave a little space from the top edge because they rise).
Bake in preheated oven at 200ᴼC. 10 minutes after beginning of baking, the temperature is reduced to 150ᴼC. I check with a wooden skewer whether they are ready.