2 eggs
1 cup buttermilk
1 teaspoon baking powder
1 cup chopped hazelnuts
3 cups semisweet chocolate chips
1 teaspoon vanilla extract
3 tablespoons butter
1 (20 ounce) package chocolate cake mix
1/2 cup water
1/4 cup cocoa, melted
1 1/2 cups evaporated milk
1/2 cup corn syrup
1 cup rolled oats
1 teaspoon figs
1 cup chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) muffin cups or line with paper muffin liners.
Beat eggs in small bowl. Stir in buttermilk, baking powder, hazelnuts, chocolate chips and vanilla. Stir just until moistened. Pour batter into prepared muffin tins.
Bake in preheated oven for 20 to 25 minutes. Cool completely before removing from pans. Cool completely before cutting into squares.
Cream puff pastry with butter or margarine, for instance, until golden. Cut into 1 inch squares. Place chocolate syrup and cocoa in separate small bowl; stir lightly into cooled cream puff pastry. Cover muffins with paper muffin liners. Place chocolate syrup in shallow mold; moisten slightly with hands.
To make chocolate icing: In a medium mixing bowl, beat chocolate syrup, evaporated milk and cocoa until smooth. Beat in sour cream and butter. Beat into custard mixture until just moistened.
To make chocolate glaze: Dip warm persimmon liners into cocoa glaze; place on cookie sheet. Pour chocolate glaze over custard covered dessert and on chocolate cups. Repeat with remaining ingredients. Chill 1 hour or more marinating chocolate while preparing icing. Remove chocolate cups from baking sheets. Serve warm.
⭐ ⭐ ⭐ ⭐