Raspberry Chocolate Cupcake

Summary

Prep Time	1 hr
Cook Time	30 mins
Total Time	1 hr 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 12)

Ingredients

For the topping:

For the cream:

Instructions

In the recipe, 3-4 raspberries are placed on the dough, one raspberry for each cupcake as decoration and 125g for the pudding - so a total of around 300g of fresh raspberries should be enough.
All information relates to molds that have a diameter of 6.5 cm at the top and 5.5 cm at the bottom and a height of 3.5 cm. If you use larger or smaller molds, you will get more or less pieces from my recipe accordingly
Preheat the oven to 180 ° C top and bottom heat and line a muffin tin with molds.
Break the chocolate into small pieces and place in a heatproof bowl. Hang the bowl over a saucepan of boiling water and melt the chocolate while stirring.
Separate the eggs and beat the egg whites with 65g of sugar until stiff.
In a second bowl, mix the butter on the highest setting for about 2 minutes until light yellow, then add the melted chocolate and mix for about 1 minute until the mixture is cold.
Gradually stir in the egg yolks and the remaining sugar (65g). Stir the wheat flour into the mixture on the lowest setting for about 30 seconds.
Fold in the egg whites with a wooden spoon.
Fill the dough into the molds, they should be about 2/3 full.
Place three or four raspberries on each cupcake and press a little into the batter.
Now the cupcakes are baked on the middle rack for about 30 minutes. Every oven bakes differently. So keep an eye on your cupcakes, especially if this is your first time baking this recipe.
After the baking time, let the cupcakes cool down completely.
For the raspberry pudding, bring the granulated sugar, cream and 50 ml raspberry fruit syrup to the boil in a saucepan. Mix the remaining syrup with cornstarch and egg yolk until smooth (stir very well, otherwise you will have lumps of starch in your topping later!)
Add to the boiling cream-syrup mixture and stir well. Remove from heat immediately, continuing to stir vigorously. Place on the stove again for 5 seconds. Stir and remove from the stove. So that nothing burns, stir diligently!
Pour into a bowl and let cool down.
For the meringue, hang a large heat-resistant key over a pan of boiling water and beat the egg white with the whisk of the electric hand mixer until frothy, add sugar and tartar powder.
Beat for another 2 minutes, then pour in the water. Beat at high speed for 12-15 minutes - the mass should feel smooth and pliable. If you can still feel grains between your fingers, the sugar has not completely melted - in this case increase the temperature of the water a little.
Chill in the refrigerator for 20 minutes before use.
For the topping, puree the raspberries and strain them through a sieve. If you are using frozen raspberries, pour off the liquid beforehand. Too much liquid makes the topping too soft, then it loses the stability that you need for dressing.
Stir the cold pudding for about 30 seconds on a medium setting until creamy. Then add the raspberry puree and mix for another 30 seconds. Add the mascarpode and quark and stir everything creamy again for about 20 seconds.
Carefully fold in the meringue by hand.
Pour into a skin-pass sack with an 18 or 16 mm star nozzle and apply it in circular movements.
Tip:
If the meringue is too expensive, you can sweeten it with 60g powdered sugar. The topping isn`t quite as fluffy as with the meringue, but it`s also very good.

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