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Friday, December 28, 2012,4:33 AM by
Sruthilaya Subiksha.D

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BLACK-AND-WHITE CUP CAKES

Serves :
5

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Using an electric mixer, beat the butter and egg yolks until frothy. Add the sugar and beat until it has dissolved.
  • Add the ground almonds and the vanilla sugar to the foaming mixture. Break the chocolate into coarse pieces.
  • Cook the beaten mixture in a small bain-marie over low heat. Stir in the chocolate pieces. Beat the egg white with the sugar until stiff.
  • Pour one-third of the beaten egg white into the chocolate and stir the mixture until smooth. Carefully add the rest of the egg white to the mixture.
  • Grease four cups of a muffin pan and sprinkle them with sugar. Divide the mixture between them, ensuring they are only two-thirds full.
  • Place the muffin pans in a baking tray in an oven dish and fill the dish with water.
  • Place the baking tray in a preheated 350°F/180°C oven and bake for 20-30 minutes. Whip the heavy cream into peaks.
  • Arrange the contents of the cupcakes on a plate, decorate with whipped cream and serve immediately.

INGREDIENTS

  • 1 vanilla bean
  • 6 tablespoon softened butter
  • 100 grams plain baking chocolate
  • 4 egg yolks
  • 4 egg whites
  • 75 grams sugar 
  • 6 tablespoon toasted almonds, ground 
  • 75 grams heavy cream

28 comments for “Black-and-White Cup Cakes”

  • Posted Monday, February 13, 2023 at 3:29:20 AM

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