Chocolate Cheesecake Muffins with Raspberry Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 3 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g chocolate couverture, dark
- 400 g double cream cheese
- 150 grams sugar
- 4 tablespoon sugar
- 2 tablespoon flour
- 2 egg (s)
- 150 g sour cream
- 150 g raspberries
- 150 g cream, whipped
- Paper cases
Print Recipe
Pin Recipe Instructions
- Melt the couverture in a water bath and let it cool down a little. Whip the cream cheese and 150 g sugar until creamy. Add the eggs and couverture while stirring. Stir in the flour and sour cream.
- Carefully distribute the cheese mixture in a muffin tray lined with baking molds. Bake in the oven at 80 ° C for about 50 minutes, and then bake for 10 minutes at 150 ° C to the end. Let the muffins cool and chill.
- Puree 100 g raspberries and mix with the whipped cream and 4 tablespoon sugar. Sprinkle the cream tuffs on the muffins and decorate with the remaining raspberries and chill.
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