Fluffy chocolate muffin halves filled with creamy filling, served with fruits. A perfect dessert!
Ingredients
Chocolate Cake
- Baking powder – 2 teaspoons
- Eggs – 3
- Sugar – 250 g
- Vanilla sugar – 1 packet
- Bittersweet chocolate – 100 g
- Cocoa powder – 15 g
- Butter – 200 g
- Wheat flour – 220 g
- Water – 100 g
Filling
- Powdered sugar – 50 g
- Vanilla sugar – 1 packet
- Mascarpone cheese – 250 g
- Heavy cream (30%) – 200 g
Fruit for Decoration
- Fresh mint – 2 g
- Raspberries – 120 g
- Strawberries – 70 g
Preparation
Chocolate Cake Heat water, butter cut into smaller pieces, cocoa, crushed chocolate, and sugar in a saucepan. Bring to a complete dissolution of the ingredients, stirring occasionally. Pour ¼ of the mixture into another container (for glaze). Let it cool. Sift the flour into a large bowl through a sieve, add baking powder and vanilla sugar. Separate egg whites from yolks. Beat egg whites until stiff peaks form. Gradually add yolks and 3/4 of the chocolate mixture. Transfer the egg mixture in batches to the bowl with flour. Gently mix until all ingredients are fully combined. Transfer the batter into 12 silicone molds and bake for about 20 minutes at 180°C. Let them cool, then cut the cakes in half.
Filling Mix mascarpone with powdered sugar and vanilla sugar. Whip the cream and combine it with mascarpone. Transfer the mixture into a pastry bag. Pipe the filling onto the baked chocolate bases, cover with the tops of the cakes, and drizzle with the previously set aside chocolate glaze.
Decorate the cakes with fresh fruits and mint.
