50' style
Details and chroming
Cooking with Smeg
Beyond the kitchen
SQUIS SKEWERS, GREEN BREADCRUMBS AND CRISPY MEDITERRANEAN VEGETABLES
Dolce
Chocolate cupcake with a dripping heart and raspberry coulis
Ingredients
- Dark chocolate 70% 80 g
- Butter 90 g
- Sugar 60 g
- Flour 30 g
- Bitter cocoa powder 5 g
- Cornstarch 20 g
- Eggs 100 g
- Whipped egg white 50 g
- Fresh raspberries 150 g
- Sugar 30 g
Cooking time:
30 min
Number of person:
4
Difficulty:
medium
Course:
Diet:
From the world:
Time:
Cooking method:
Type of product:
Perfect for:
Appliances used:
Method
Melt chocolate with butter in a bain-marie.
Remove from heat .
Add sugar and eggs and mix well.
Gently incorporate the flour and cocoa starch.
Insert the whipped egg white.
Raspberry coulis
Grease and flour the pie tins.
Pour the mixture into the moulds with the help of a pastry bag.
Bake at 180° with 10% steam for 12 minutes.
Turn out and serve piping hot with the raspberry coulis.
Let the two ingredients macerate for 15 minutes.
Blend and sieve.
SEE ALSO
STEAMED SALMON, BROCCOLI, ANCHOVIES AND ALMOND MILK
CHRISTMAS HOLIDAY MENU
