chocolate raspberry muffins
chocolate raspberry muffins
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| chocolate raspberry muffins |
Number of cupcakes
-
10
+
90 g dark chocolate (at room temperature)
100 g semi-salted butter
100 g almond powder
125 g brown sugar
40 g flour
3 egg whites
150 g raspberries
Icing sugar (optional)
Preparation chocolate raspberry muffins
Total Time: 40 min
Preparation time: 20 min
Cooking time: 20 min
Provide 10 paper boxes.
Melt the butter and while it is cooling, coarsely grate the chocolate (cut it with a knife if no special chocolate grater is used).
In a bowl, mix the almond powder, 75g brown sugar and all the flour. Then add the melted butter and the grated chocolate. Stir everything gently until you obtain a dough without lumps.
In another bowl, whisk the egg whites until stiff. Once the whites are stiff, add the rest of the brown sugar. Once this step is completed, gradually incorporate your whites by mixing gently.
Little tip: if you beat the egg whites by hand, your dough will be much more airy and the cakes will be softer.
Incorporate your preparation into the cake boxes, using small spoons or a piping bag. Once the mixture is in the cake tin, add raspberries in and on top of the cake (press the raspberries lightly so that they don't cook).
Preheat your oven to 200°C (thermostat 6-7), and bake your cupcakes for 15 to 20 minutes depending on your oven.
Let your cupcakes cool down and serve with a light veil of icing sugar on top.
Enjoy your meal!
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