Chocolate cupcake with a dripping heart and raspberry coulis

Name: Chocolate cupcake with a dripping heart and raspberry coulis
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Italian
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

Soft chocolate cupcakes with a molten centre, served warm with a tangy raspberry coulis. A rich and elegant dessert.

Preparation Time:

15 min

Cooking:

12 min

People:

Difficulty:

Easy

Course:

Cuisine Type:

Diet:

Perfect For:

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

Proceedings

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.

Chocolate cupcake with a dripping heart and 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.

Chocolate cupcake with a dripping heart and raspberry coulis

Ingredients

Products used

Proceedings

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