Today I offer some really delicious sweets, with a taste 'adult’ because they are flavored with a good brandy which gives it a special flavor and a softness. They are chocolate cupcake, caramel and peanuts. Flavored with grappa, fluffiest and pasty, almost creamy in the mouth, The cupcake is trimmed by a ganache extrafondente, slightly salted toffee sauce, peanuts and salted cashews that have been combined with caramel and chocolate.
Behind the pretty and girlish form of cupcake we have here is a sweet real, the aromas and the rich and complex flavors: the bitter note of chocolate, the alcoholic brandy, the salted caramel and nuts also make it perfect for a fine meal, perhaps accompanied by a scoop of vanilla ice cream or whipped cream. Extremely easy to prepare, I think the dough lends itself well to being cooked under the basic form for pie or plum cake and stuffed as favorite, but I'll try it myself and I will tell you later. Meanwhile, enjoy this sin of gluttony.
If you look for something lighter or suitable for breakfast, Also have a look at VIDEO RECEIVED OF THE MIRTILLI MUFFINS you can find on my YouTube channel. Do not forget to have a look at all myMUFFIN and CUPCAKE. Obviously, I also advise you not to miss all myCHOCOLATE CAKE RECIPES. Have a good day!
CHOCOLATE CUP CAKE, PEANUTS SALTED CARAMEL andPrint This
- Dosi PER 12 CUPCAKE
- PER I CUPCAKE:
- 80 grams of unsweetened cocoa powder
- 230 milliliters of natural mineral water
- 15 milliliters of grappa (I used Eighteen moons Marzadro)
- 125 grams butter at room temperature
- a pinch of salt
- 270 grams of sugar
- 2 whole eggs
- 200 grams of cake flour
- 8 grams of baking powder
- FOR CHOCOLATE ganache:
- 100 grams of dark chocolate 80%
- 100 ml of cream
- FOR THE CARAMEL:
- 100 grams caster sugar
- 50 ml of cream
- 10 grams of butter
- a pinch of salt
- AND STILL:
- peanuts and salted cashews just enough
Preheat the oven to 180 degrees static.
For the base: fitted with electric whisk the softened butter, sugar and salt until mixture is white and fluffy compound. Add the eggs, one at a time and always fitting, then add the sifted flour with the baking powder.
Put water in a saucepan and bring to a boil. Dissolve in the chocolate powder (no matter if a few lumps remain) and unite all the dough, continuing to mount with whips.
Pour mixture into cups muffin, reaching approximately one centimeter from the edge. Bake for 25 minutes, or until the cupcakes are not swollen and still soft to the touch. Remove from oven and cool on a wire rack.
For the ganache: coarsely chop the chocolate, bring the cream to a boil and pour over the chocolate. Wait a minute. Add the butter and mix with a spatula, until you have obtained a glossy and homogeneous cream. Allow to cool until you get the right consistency, enabling you to spread the cream with a spatula on sweets (you can put the cream in the refrigerator for a few minutes) .
For the caramel: put sugar and salt in a saucepan. Cook over low heat until the sugar becomes liquid. Add the cream slowly previously heated. Cook everything until you get a soft and smooth sauce (a minute or two). Allow to cool.
Spread the ganache over chocolate cupcake, now cold. Pour the caramel flush. Garnish with chopped peanuts and cashews. Bon appétit!