They are baked in so many german Food-Blogs at the Moment : Anikós cacao rolls. It took me a while to jump on this bandwagon because I have a lot of work in lab but last weekend I managed somehow to bake them. And I can just repeat that everyone said before: They are divine. Fluffy with the taste of semisweet chocolate, just what you need when you come home after working most of Sunday in lab.
I changed the recipe a little bit (Am I always writing this sentence? I fear that I do this.) The biggest change is that I double the sugar amount in the dough because Zorras mentioned in her post that the rolls are not sweet enough. Then I used a pâte fermentée, but I am sure that the recipe will work without it, too. And then I add a little bit of cardamom into the filling, like Hedonistin did. Continue reading
I bake them rather seldom but this fluffy muffins are a nice snack for a long travel or a delicious treat to share with co-workers. And what I like most about this recipe is the fact that I have to only one dough to get two different kinds of muffins. I would just change one thing next time: I would add some chopped chocolate to the dark muffin variation to make them even more delicious.