Description
These cakes have a lovely property - biting at least a little piece, you cannot rest until you eat them completely to the last crumb. Believe me, I've cooked them several times, and always they flew away from the table a matter of seconds. Magic? I don't know... But one thing is for sure - the combination of chocolate biscuit without flour, with a rich flavor and bright, delicate cottage cheese and berry strata few people can remain truly indifferent... Try it and You, dear friends!
Ingredients
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Dark chocolate
150 g
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Dark chocolate
160 ml
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Sugar
75 g
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Vanilla sugar
1 pack
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Cream
120 ml
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Cheese
300 g
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Jam
80 ml
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Butter
75 g
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Chicken egg
5 piece
Cooking
First melt 150 g dark chocolate and butter in a saucepan over low heat or in a water bath. Stir until the mixture is smooth and remove from heat. You need to chocolate mixture had cooled to room temperature. Included to warm up the oven to 175 degrees C.
Whisk 2 eggs with 300 g of cheese and 10 g of vanilla sugar. I used natural vanilla sugar for this in the test are visible small inclusions.
Detachable two egg whites from the yolks. Proteins fold in a separate bowl. To the two yolks break the last remaining egg.
2 egg yolks and whisk 1 egg with 50g of sugar until whitening and increase the amount twice.
Whisk whites with a pinch of salt until the foam, add the remaining 25 g of sugar and whisk until a stable foam.
Pour in the egg mixture the melted chocolate, stir very gently until smooth.
Add to the chocolate and egg mixture 1/3 of the whipped protein, gently with a spatula movements from the bottom up, connect them with the test.
In two doses injected into the other dough proteins.
That is the basis of our cupcake - chocolate sponge cake without flour. It should be quite thick, as seen in the photo.
Evenly distribute the chocolate batter into 24 muffin cups.
On top of the chocolate dough we spread a layer of dough on each of the 24 pieces, level the surface with a spoon. Put them in preheated oven for 35 minutes until lightly Browning the top layer.
After 35 minutes remove them from the oven and cooled to room temperature. Carefully extracted from the molds.
The surface 12 of the workpiece lubricated with strawberry jam, cover the top with the remaining blanks white layer down.
Heated 160 g dark chocolate 120 g heavy cream. Stirring, bring to a uniform consistency. Dip each cake in melted chocolate, poured it using a teaspoon with the sides and spread on a Mat to stack the excess chocolate. Put the cake for a few hours in the fridge.
Decorate to your own taste, for example, sprinkle with confectionery sprinkles. Bon appétit!!!
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