Chocolate-strawberry cupcake "Foodie"
94 90 минут 9 порции
Hello, I want to show the recipe of the cake "Germanistik" chocolate-strawberry flavor. It is taken from the French blog, the author has offered to cook this cake for Mother's Day, which is today celebrated in France. That's what I did. Rich chocolate cake combined with cream Chantilly and fresh strawberries - a real pleasure!
for birthdayfor Valentine's Day
Ingredients for Chocolate-strawberry cupcake "Foodie"
- Butter - 120 g
- Dark chocolate - 150 g
- Flour - 200 g
- Cocoa powder - 30 g
- Leavening agent - 1 package.
- Chicken egg - 3 PCs
- Vanilla sugar - 1 package.
- Milk - 50 ml
- Strawberry - 200 g
- Cream - 150 ml
- Powdered sugar - 2 tbsp
- Milk - 3 tbsp.
- Cream - 200 ml
- Dark chocolate - 100 g
- Strawberry - 150 g
Step by step instruction of cooking Chocolate-strawberry cupcake "Foodie"
It turns out very dense, not moist.
So draining. butter (120 g) coarsely chop and melt on low heat (or Bain-Marie) together with the chocolate (150 gr).
The flour (200 gr) mixed with cocoa (30 grams) and a packet of baking powder (11 g).
Eggs (3 PCs) vzbit with sugar (100 g) and vanilla sugar (1 pack) whitening to the masses.
Gradually add flour mixture, knead a stiff dough using a mixer.
Add chocolate-butter mixture, mix well.
Then add the milk (50 ml), mix well.
Form (I have 20×6 cm) lubricated with oil or lay a parchment. Put the dough.
Bake in a preheated 180 degrees oven for about 40 minutes to dry kindling. My muffin "blown away" I cut and used for decoration.
Preparing the filling.
Cold cream (150 ml) whipped with powdered sugar (2 tbsp) to the steep peaks.
Strawberries (200 g) to wash, dry and cut in half (or 4 pieces if it is large).
A fully cooled cake to cut horizontally into 2-3 layers.
At this point, the cakes can be sprinkled with milk or syrup, using a cooking brush.
Each cake to cover the whipped cream and strawberries.
Then the cakes are well pressed against each other and put it in the refrigerator for 15 minutes.
Preparation of the coating.
In chocolate (100g), add 50 ml cream and melt over low heat until smooth.
Add the remaining cream (150 ml).
To prepare a larger size container than a container of chocolate mixture. Pour cold water and add ice cubes (about 10 pieces), then place the bottom of the container with the chocolate mixture and whip it until stiff peaks.
This has turned into a chocolate Chantilly cream, remove it for 15 minutes in the refrigerator.
Then cover the cake with cream, decorate with strawberries (150 gr) and a piece of cake. Refrigerate at least 30 minutes.
To keep this cupcake only in the refrigerator and preferably not more than 12 hours.