Chocolate cupcake with a dripping heart and raspberry coulis

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4

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Easy

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80g x

90g burro

60g zucchero

30g Flour

5g Bitter cocoa powder

20g Cornstarch

100g uova

50g Whipped egg white

150g Fresh raspberries

30g zucchero

1

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.

Add the whipped egg white.

Chocolate cupcake with a dripping heart and raspberry coulis

2

Grease and flour the tins.

Pour the mixture into the moulds with the help of a pastry bag.

Bake at 180°C 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

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