3 cups wheat flour
175g butter at room temperature
2 cups of sugar
3 eggs at room temperature
6 tablespoons red food coloring
2 full tablespoons of pure cocoa powder
1 ½ teaspoons vanilla essence
1 ½ teaspoons of salt
1 ½ cups of sour milk**
1 ½ teaspoon white vinegar
1 ½ teaspoon bicarbonate
Method of preparation:
Preheat oven to 180ºC, grease and flour. Sift the wheat flour into a small bowl and set aside. In another bowl add the butter to the sugar and beat on medium speed for 5 minutes or until creamy. Add the eggs 1 by 1, and beat well after each addition. In a small bowl mix the coloring, chocolate powder and vanilla extract. Add the butter, sugar and egg mixture and beat well, mix the salt and sour milk well in a bowl before adding to the mixture. Join them 3 times, alternating with the addition of wheat flour. Mix well between each addition and be careful not to over mix. The speed must always be low. In a small bowl mix the vinegar and bicarbonate, it is normal to foam, add to the dough and mix. Divide the mixture between the molds in equal parts. Bake for 35/40 minutes. Keep an eye out after 30 minutes! Let it cool in the molds and unmold only later.
Tip: You can stuff it with any stuffing.
**To make homemade sour milk
cup of whole milk
tablespoon of lemon juice or white vinegar.
In a bowl combine the milk with the very fresh lemon juice. Stir well and let stand for 15 minutes. It is important that the milk is not skimmed but whole. After 15 minutes start stirring the mixture of milk and lemon juice again. At this time the milk should have curdled and the whey separated, if it hasn’t happened yet, leave it in the fridge until you see that it has curdled