Pierre Hermé's chocolate caramel cupcake.
Not long ago, another book (the biggest and most valuable to date) – «Larus Chocolat» by Pierre Hermé appeared in my book collection! A whole week was spent looking at the pictures, meditating over the pages, reading the recipes. And now I want to cook everything immediately! The first recipe from this book that I want to share with you – this chocolate caramel cupcake. Richly chocolatey, tender, spreadable and yet slightly moist. And the preparation is not complicated at all, even a beginner can do it.
And it's easy to make.
Compound:
- dark chocolate (at least 60%) – 225 g.
- salted butter – 65 gr.
- unsalted butter – 65 gr. + 15 gr. for greasing the mold
- sugar – 150 gr.
- flour – 70 gr. + 10 gr. for sprinkling the mold
- leavening agent – 5 gr.
- eggs – 4 pcs.
Cooking chocolate caramel cupcake:
Preheat the oven to 180 degrees.
Chop the chocolate. Cut the butter into small pieces. If you don't have salted butter, use unsalted butter, just add a pinch of salt to the batter.
Add a pinch of salt to the batter.
Caramelize the sugar. To do this, pour some sugar into a thick-bottomed saucepan, put it on medium heat, wait until it starts to melt, then add the rest of the sugar in small portions until it all melts and becomes caramel-colored. Watch carefully – as soon as the caramel turns a beautiful amber color, remove the pan from the heat.
Careful not to burn yourself with splatter, introduce the butter pieces into the caramel, stirring until smooth.
Turn the pot to medium heat, bring the caramel to a boil and immediately remove from heat.
Sift the flour together with the baking powder.
Separate the egg whites from the yolks.
Separate the yolks from the egg yolks.
Knead thoroughly, then add the chocolate to the hot caramel, followed by the yolks one at a time, stirring thoroughly each time.
Knead thoroughly.
Whisk the egg whites into a stiff foam.
Pour one-third of the whipped whites into the prepared caramel mixture, then pour in the remaining whites.
Pour in the flour and mix gently.
L grease a 22 cm long muffin tin with butter and sprinkle with flour.
Pour the batter into the mold and bake for 35 minutes.
Pour the batter into the mold and bake for 35 minutes.
Check for doneness with a skewer. Be careful not to over dry the cupcake. Depending on your oven, you may need more or less time.
Depending on your oven, you may need more or less time.
Place the cupcake out of the mold on a rack and cool.
Happy appetite!
