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Cynthia Betancourt
Easter bunny cakes with white and brown chocolate
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Ingredients
Directions
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Prepare and weigh all ingredients.
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Cut the butter into cubes and put them in a bowl.
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Let the butter soften at room temperature.
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You can also put the bowl on the heating, then it goes faster.
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Keep an eye on it, because the butter may not melt.
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Let the eggs also reach room temperature.
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Clean the orange well under warm running water and pat the orange dry.
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Grate the orange skin thinly.
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Squeeze out the orange.
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Break the white chocolate into pieces and chop the pieces on a shelf with a knife slightly smaller.
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Pour the oil into a bowl.
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Grease the inside of the Easter bunny shapes with a brush thinly with a little oil and sprinkle some flour.
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Shake the molds until they are completely covered and shake out the excess flour.
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Preheat the oven to 160 ° C.
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Add the sugar to the butter and mix with the hand mixer all together and then continue to beat on the highest level until the butter and sugar mix to a soft and pale, creamy mass.
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Then break an egg over the bowl and beat it with the hand mixer through the butter-sugar mixture.
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Continue to beat until you no longer see that you have added an egg.
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Now break the next egg above the mass and beat it through the mixture.
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Mix the other eggs in the same way.
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Put a 0.25 of the self-rising flour into the mixture and spat it lightly.
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Fold the rest of the flour through the batter in three more times.
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Add the salt and finally put in the pieces of white chocolate.
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Pour the batter into the Easter bunny shapes and place them on the baking tray.
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Slide the baking sheet into a ridge in the middle of the oven and bake the cakes in 20-25 minutes until golden brown and done.
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Put a skewer in the middle and pull it out again.
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If the stick stays dry, the cakes are good.
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If there is some batter, then the cakes have to bake for a while.
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Let the cakes cool for three minutes in the molds, put a plate on them and turn the mold together with the plate and let the cake slide on the plate.
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Let the cakes cool down on a rack.
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Break the milk chocolate into pieces and let them melt in a saucepan with a thick bottom, stirring over a very low heat, until smooth.
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Take the pan off the heat and brush the cakes on the convex side of the fillets generously with the chocolate.
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Garnish the bunnies with the sweets and let the chocolate cool down in a cool place.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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