Summary

Ingredients

• 75 g dark chocolate, 50% cocoa content
• 2 egg (s), organic free-range eggs size L
• 55 g powdered suar
• 10 g cornstarch
• 75 g butter, room temperature
• 1 packet vanilla sugar, (8g)
• 1 pinch (s) salt
• 30 g suar, finest
• 4 tablespoon rum
• 60 g hazelnuts, round
• 45 g spelled flour
• 0.5 teaspoon ½ baking powder

For the topping:

• 120 g strawberries, fresh
• 250 g mascarpone
• 250 g quark, 20% fat content
• 120 ml syrup, (strawberry fruit syrup)
• 110 ml cream, at least 30% fat content
• 35 g suar, finest
• 25 g cornstarch
• 1 egg yolk
• some powdered sugar, for sweetening

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Instructions

1. 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.
2. Preheat the oven to 180 degrees top and bottom heat. Line the muffin tin with molds.
3. Finely chop the chocolate.
4. Separate eggs. Beat the egg whites with the powdered sugar and starch and set aside.
5. In a separate bowl, mix the butter, vanilla sugar, salt and sugar on the highest setting for about 2 minutes until light yellow. Gradually add the egg yolks and continue mixing for about 1-2 minutes at the highest level.
6. Stir in chopped chocolate, rum and hazelnuts. Then stir in the flour, baking powder and 1/3 of the egg whites. Fold in the remaining egg whites with a wooden spoon.
7. Pour the dough into paper cases and bake for about 30–35 minutes on the middle rack. Every oven bakes differently. So keep an eye on your cupcakes, especially if this is your first time baking this recipe.
8. After the baking time, let the cupcakes cool down completely.
9. For the topping:
10. Bring the sugar, cream and 50 ml strawberry 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 starch lumps in your topping later!)
11. 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!
12. Pour into a key and let cool down.
13. Puree the strawberries and strain them through a sieve. If you are using frozen strawberries, pour off the liquid beforehand. Too much liquid makes the topping too soft, then it loses the stability that you need for dressing.
14. Stir the cold pudding for about 30 seconds on a medium setting until creamy. Then add the strawberry puree and mix for another 30 seconds. Add the mascarpone and quark and stir everything creamy again for about 20 seconds. Sweeten with icing sugar and stir again for about 10 seconds on a medium setting.
15. Pour into a skin-pass sack with an 18 or 16 mm star nozzle and apply it in circular movements.