Chocolate cupcake with a dripping heart and raspberry coulis

Name: Chocolate cupcake with a dripping heart and raspberry coulis
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Italian
Ingredients: 80g dark chocolate; 90g butter; 60g sugar; 30gflour; 5g cocoa powder; 20g cornstarch; 2 medium eggs; 50g whipped egg white; 150g fresh raspberries; 30g sugar

10 min

12 min

Easy

Cupcakes

80g dark chocolate

90g butter

60g sugar

30gflour

5g cocoa powder

20g cornstarch

2 medium eggs

50g whipped egg white

Raspberry Topping

150g fresh raspberries

30g sugar

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

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.