Zebra cupcake in a new way

1. Grind butter at room temperature with half the entire amount of sugar until white.

2. Divide the eggs into whites and yolks. Add the yolks to the butter one at a time and beat with a whisk.

3. When all the yolks have been mixed in, the mixer or processor whisk should be washed with a degreaser in order to beat the whites later. Sift flour, baking powder and vanillin into the butter-yolk mixture. Mix it gradually. First the first half, then stir in the rest of the flour.

4. Add a pinch of salt to the whites and beat with a clean whisk until fluffy white mass. Then add the remaining half of the sugar and beat until fluffy and smooth. It is necessary that the protein mass does not spill out of the container, and that the peaks are dense.

5. Mix a third of the whites into the yolk-flour mixture. Then add the rest of the whites. Stir with folding movements until a fluffy dough is obtained.

6. Divide the dough into two parts. Melt chocolate (60 g) in the microwave with 50 ml of cream, stir until smooth and cool to room temperature.

7. Stir melted and cooled chocolate into one part of the dough. Stir until smooth.

8. Spoon the dough, alternating dark and light, into a greased pan. Bake in an oven preheated to 170 degrees for about 40 minutes. Check readiness with a splinter; it should remain dry after piercing the dough.

9. Cool the baked cake in the pan.

10. Then cover with a dish and turn over to release the cake from the pan.

11. I melted 70 gr. chocolate along with cream (50 ml) and poured over the cupcake.

12. Here is such a cut, tender, melting... Enjoy your tea!