{"id":468637,"date":"2004-09-08T00:00:00","date_gmt":"2004-09-08T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20040907\/baka-betan-med-choklad\/"},"modified":"2015-12-10T12:50:05","modified_gmt":"2015-12-10T12:50:05","slug":"baka-betan-med-choklad","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20040908\/baka-betan-med-choklad\/","title":{"rendered":"Baka betan med choklad"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  3 st r\u00f6dbetor<\/span> <\/li>\n<li><span class=\"recipeingredient\">  150 g choklad, m\u00f6rk<\/span> <\/li>\n<li><span class=\"recipeingredient\">  75 g sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 \u00e4gg<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 1\/2 dl vetemj\u00f6l<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 tsk bakpulver<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 tsk vaniljsocker<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 \u00e4ggvita<\/span> <\/li>\n<li><span class=\"recipeingredient\">  drygt 2 dl florsocker<\/span> <\/li>\n<li><span class=\"recipeingredient\">  hush\u00e5llsf\u00e4rg<\/span> <\/li>\n<li><span class=\"recipeingredient\">  lakritsstr\u00f6ssel<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Sk\u00f6lj r\u00f6dbetorna och koka dem mjuka. Skala och riv dem grovt p\u00e5 ett rivj\u00e4rn. Det blir cirka 2,5 dl rivna r\u00f6dbetor. Hacka choklad och sm\u00e4lt den tillsammans med sm\u00f6r i ett vattenbad p\u00e5 svag v\u00e4rme.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Vispa \u00e4gg och socker p\u00f6sigt. Vispa ner chokladblandningen. R\u00f6r ner r\u00f6dbetorna. Blanda mj\u00f6l, bakpulver, vaniljsocker och salt. H\u00e4ll ner mj\u00f6lblandningen i smeten.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                St\u00e4ll ut muffinsformar i en l\u00e5ngpanna och fyll dem till h\u00e4lften med smet. Gr\u00e4dda i 225 graders ugnsv\u00e4rme i 10 minuter, s\u00e5 att muffinsen fortfarande \u00e4r lite kletiga i mitten. L\u00e5t svalna.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Vispa upp \u00e4ggvita. Sikta i florsockret genom en sil och r\u00f6r till en j\u00e4mn smet som ger en fast glasyr. Blanda i f\u00e4rg\u00e4mne till lagom nyans.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                L\u00e4gg en matsked glasyr p\u00e5 varje muffins. N\u00e4r glasyren stelnat lite kan muffinsen doppas i lakritsstr\u00f6ssel.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Till desserten passar en kopp nattsvart espresso.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 3 st r\u00f6dbetor 150 g choklad, m\u00f6rk 75 g sm\u00f6r 1 \u00e4gg 2 dl socker 1 1\/2 dl vetemj\u00f6l 1 tsk bakpulver 1\/2&#8230;<\/p>\n","protected":false},"author":1,"featured_media":468638,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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