Dessert

Chocolate cupcake with a dripping heart and raspberry coulis

Name: Chocolate cupcake with a dripping heart and raspberry coulis
Yield: 4
Cuisine: Italy
Ingredients: 80 g Dark chocolate 70%; 90 g Butter; 60 g Sugar; 30 g Flour; 5 g Bitter cocoa powder; 20 g Cornstarch; 100 g Eggs; 50 g Whipped egg white; 150 g Fresh raspberries; 30 g Sugar

Ingredients

Cooking time:

30 min

Number of person:

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.

HBF22CREU

Hand Blenders, Motor power: 700 W, Variable speed: Yes, Blades material: Stainless steel, Cream, Glossy

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CKFS2011CRM

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