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Dessert

Chocolate cupcake with a dripping heart and raspberry coulis

Recipe of Chocolate cupcake | Smeg

Ingredients

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

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

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.

USED APPLIANCES

HBF22CREU

Hand Blenders, 700 W, Variable speed: Yes, Blades material: Stainless steel, Cream, Finishing: Glossy
Find out more

CKFS2011CRM

Kitchenware, Cookware, Saucepan, Cream, 50's Style , Diameter: 20 cm
Find out more

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CHRISTMAS HOLIDAY MENU

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    SMEG S.p.A. VAT 01555030350

    Smeg S.p.A - Via Leonardo da Vinci, 4 42016 Guastalla (RE) Italy

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