Raspberry Chocolate Cupcakes - Homemade Dessert Recipe скачать в хорошем качестве

Raspberry Chocolate Cupcakes - Homemade Dessert Recipe

Learn how to make raspberry cupcake with chocolate mousse frosting. Ingredients (for 6 cakes): Chocolate sponge cake: Almond flour – 100 g Powdered sugar – 100 g Whole eggs – 200 g Egg whites – 20 g Butter – 60 g Flour – 20 g Cocoa powder - 20 g Baking powder - pinch Raspberry confit: Raspberry–500 g Sugar–120 g Gelatin–20g Lemon juice–5 ml Anise – ¼ tsp Chocolate cream: Double cream 33-35% (1) – 70 ml Double cream 33-35% (2) – 180 ml Chocolate – 110 g Inverted syrup (trimoline) or honey – 7 g Glucose syrup – 7 g Preparation: Chocolate sponge cake Preheat the oven to 180 degrees. Mix the almond flour and powdered sugar. Add egg white and mix until smooth. Heat the eggs to 40 degrees with water bath. Gradually add the warm eggs to marzipan mixture. Then whip it with a food processor until it turns white. Add the flour and baking powder. Then add melted butter and stir well. Bake for 25-30 minutes. Allow to cool. Raspberry confit Soak gelatin. Mix mashed raspberries and sugar. Bring to a light boil. Add the juice of a lemon, anise and gelatin. Stir well. Allow to cool to room temperature. Chocolate cream Melt the chocolate. Heat cream (1) with glucose syrup and honey. Pour the chocolate in and mix. Incorporate cold cream (2). Mix using blender until smooth. Keep in the fridge for a night. Assembly Cut circles out of sponge cake with a diameter smaller than the diameter of silicone molds for cupcakes. Pour raspberry confit on the bottom of the mold and put a circle of sponge on it. Alternate confit and sponge circles to fill the molds. Keep in freezer for a night. On the next day remove cakes out of mold. Whip chocolate cream to hard peaks and decorate cupcakes with cream and fresh raspberry. Keep in fridge before serving.