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: 3 oz Dark chocolate 70%; 3 oz Butter; 5 tbsp Sugar; 2 tbsp Flour; 1 tsp Bitter cocoa powder; 1.5 tbsp Cornstarch; 2 Eggs; 2 oz Whipped egg white; 5.5 oz Fresh raspberries; 2 tbsp Sugar

Ingredients

Dark chocolate 70% 3 oz
Butter 3 oz
Sugar 5 tbsp
Flour 2 tbsp
Bitter cocoa powder 1 tsp
Cornstarch 1.5 tbsp
Eggs 2
Whipped egg white 2 oz
Fresh raspberries 5.5 oz
Sugar 2 tbsp

Cooking time:

30 min

Number of person:

Difficulty:

medium

Course:

Diet:

From the world:

Time:

Cooking method:

Type of product:

Perfect for:

Appliances used:

INSTRUCTIONS

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 350° 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.

SFU4104VCS

Oven, Cooking method: Combi Steam, VaporClean, Compact 24", Linea, Silver

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Chocolate cupcake with a dripping heart and raspberry coulis

Ingredients

INSTRUCTIONS

Raspberry coulis

USED APPLIANCES

SFU4104VCS

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