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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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well... sent from the heaven! .. just that Ingredients:
cup cakes |
125 g. unsweetened chocolate, chopped |
6 tablespoon unsalted butter, at room temperature |
3 extra - large whole eggs, lightly beaten, plus 3 extra large egg whites |
1/2 cup granulated sugar |
2 tablespoon all purpose flour |
for the chocolate whipped cream |
2 cups heavy cream chilled |
1 cup confectioner's sugar, sifted. |
1/2 cup unsweetened cocoa, sifted before measuring. |
Directions:
1. Preheat oven to 350 F. 9180.C). Line 12 muffin pan cups with fluted paper cups.
2. Bring a saucepan ne-fourth full of water to a gentle simmer.
3. Place the chocolate and butter in a large, heatproof bowl over (not touching) the water, stir until melted and smooth. let cool for 5 minutes. Stir in the whole eggs, granulated sugar, and flour.
4. meanwhile, place the egg whites in a separated bowl. using an electric mixer set on high speed, beat until stiff and glossy but not dry, Using a rubber spatula, fold th egg whites into the chocolate mixture. Spoon into the muffin cups, filling each cup only two-thirds full.
5. Bake until the top looks dry and a toothpick inserted into the center of a cupcake comes out clean, 12 - 14 minutes. Transfer to a wire rack to coo before icing.
6. TO MAKE THE WHIPPED CREAM...
7. using a chilled metal bowl and chilled beaters, whip the cream for a few minutes until it starts to thicken. Add the sifted confectioner's sugar and sifted cocoa and continue beating until thick enough to hold firm peaks. Take care to not overbeat or the cream will turn butter.
8. Top each cupcake with some of the chocolate whipped cream. Serve. If refrigerating before serving, chill for no more than 6 hours.
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