Warm Chocolate Cupcake With Decadent Soft Chocolate CenterFrom luisascatering 7 years ago
- For cupcakes: shopping list
- 2 tablespoons melted butter for brushing cups shopping list
- 5 ounces bittersweet or semisweet chocolate (best quality chocolate only please, such as Scharffen Berger or Valrhona) shopping list
- 10 tablespoons butter shopping list
- 3 large organic eggs shopping list
- 3 large organic egg yolks shopping list
- 1/4 cup sugar shopping list
- 3 tablespoons all-purpose flour shopping list
- For chocolate Raspberry Truffles: shopping list
- 4 ounces best quality bittersweet or semisweet chocolate, cut into small pieces shopping list
- 3 tablespoons heavy cream shopping list
- 1 tablespoon (1/2 ounce) unsalted butter shopping list
- 2 tablespoons flavoring of your choice, such as Grand Marnier, Amaretto, raspberry liqueur, etc. shopping list
- best quality cocoa powder for coating shopping list
How to make it
- For cupcakes:
- Thoroughly brush the insides of 6 8-ounce custard cups, ramekins or jumbo muffin tin with melted butter. Pre-heat oven to 350 degrees F.
- In the top of a double boiler or medium heatproof bowl set over simmering water, melt chocolate and butter. Remove from heat.
- In large bowl of electric mixer beat eggs, egg yolks and sugar for about 5 minutes or until they are pale yellow, thick and creamy.
- Fold egg mixture into chocolate mixture about one third at a time. Gently fold in flour. Pour mixture into prepared cups filling about two thirds full. If using Chocolate Raspberry Truffles, fill the cups halfway then pop a truffle into the center of the batter of each one, spooning the last of the batter over the truffles to enclose them completely before baking.
- Bake for 10 to 12 minutes. (The sides of the cakes should be firm but the centers will still be soft.) Remove from oven and set aside to cool for about 10 minutes before unmolding.
- Serve with sweetened whipped cream, shaved chocolate and fresh raspberries.
- If you want a taste that will perfectly reflect the richness of the chocolate in this dessert think about serving a small glass of Godiva Chocolate liqueur. If you seek a contrast turn to Champagne, and pile decadence on top of decadence!
- For Raspberry truffles:
- In a small heatproof bowl set over but not touching simmering water, combine the chocolate, cream, and butter. When the chocolate has almost melted, remove the bowl from the heat and stir the mixture until smooth. Stir in the flavoring of your choice, cover the bowl, and refrigerate, stirring occasionally, until the mixture is thick enough to mound on a spoon, about 30 minutes.
- 2. Line a baking try with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Put the baking tray in the refrigerator and chill the truffles until firm, about 15 minutes.
- 3. Spread some cocoa powder on a plate or in a bowl. Gently roll each truffle between your hands to give it a ball shape, and then lightly roll it in the powder to coat it. Transfer to a plate and store in a cool place until serving.
The Cookluisascatering San Carlos, CA
The Rating6 people
Chocolate & raspberries are so good together! Yummy!!jett2whit in Union City loved it
One word....MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!broadzilla in Saxonburg loved it
I can not skip the truffle center part of this prize winning desert.
Great recipe Luisa.
Printed and flaggedtrigger in loved it