My Cute cupcake version of Chocolate Framboise
Ingredients
- 12 ounces semi-sweet chocolate
- 3/4 cup unsweetened, strained raspberry purée
- 1/2 cup sugar
- 1 cup unsalted butter, cubed
- 5 eggs
- 1 tablespoon raspberry liqueur or kirsch
- 1 cup heavy cream, whipped
- Fresh raspberries, to decorate
Method:
1. Put chocolate( break into smaller pieces), sugar, raspberry puree and one butter cube(cut) at a time while whisking
2. Remove chocolate mixture from heat, beat in eggs one at a time and keep whisking, add in kirsh. Strained over a aluminum + mould.
3. Put the chocolate mould into another mould with hot boiled water and bake at 170'C for 45minutes.
4. Remove and let it cool, and chill overnight
5. Spread over a thin layer of cream over the chocolate framboise, and cover with fresh raspberries, starting from base to top.
1. Put chocolate( break into smaller pieces), sugar, raspberry puree and one butter cube(cut) at a time while whisking
2. Remove chocolate mixture from heat, beat in eggs one at a time and keep whisking, add in kirsh. Strained over a aluminum + mould.
3. Put the chocolate mould into another mould with hot boiled water and bake at 170'C for 45minutes.
4. Remove and let it cool, and chill overnight
5. Spread over a thin layer of cream over the chocolate framboise, and cover with fresh raspberries, starting from base to top.
Note: To make raspberry puree, just blend in a blender (Without sugar or water)
Reference: Chef Laura Calder, host of 'French Cooking at home'
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