upon reflection of my posts it looks like all i make are desserts. for some reason i never think of adding my savory dishes. i will have to work on this. in the meantime, here is another amazing recipe. these little cupcakes are nearly flourless. they are so rich and in a small bite size portion. they resemble a souffle.
it was time to give nigella lawson a bit of a rest, all of her cupcakes were beginning to taste the same, so i moved to my next favorite dessert book, Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book, Judy Rosenberg. Her other book; Rosie's Bakery All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book, is a kitchen must.
I have found that the times judy uses for mixing seem to be very off.
On to the cupcakes.
4 ounces unsweetened chocolate
6 Tablespoons unsalted butter, room temperature
9 Tablespoons sugar
1/2 teaspoon vanilla
3 large eggs, separated
2 Tablespoons all-purpose flour
6 Tablespoons raspberry preserves
6 Tablespoonds heavy (whipping) cream
3 ounces bittersweet chocolate
24 fresh raspberries
1. preheat the oven to 325F, grease 24 mini cups with butter
2. Melt the unsweetened chocolate in the top of a double boiler places over simmering heat. Remove it from the heat and let it cool to room temperature.
3. with the electric mixer on medium-high speed, cream the butter, 5 tablepoons of the sugar, and the vanilla in a medium-sized bowl until light and fluffy, 30 seconds. Scrape the bowl with a rubber spatula.
4. Add the egg yolks and beat on medium speed until blended, 30 seconds, stopping the mixer once to scrape the bowl.
5. add the flour on medium-low speed and blend for 15 seconds, stopping the mixer once to scrape the bowl. then add the melted chocolate on medium speed and blend for 15 seconds, stopping the mixer once to scrape the bowl.
6. Beat the egg whites in a separate bowl on medium speed until foamy, 20 seconds. Increase the speed to medium-high and gradually add the remaining 4 tablespoons sugar, beating until the whites form firm but not dry peaks, about 45 seconds.
7. Using a rubber spatula, fold one third of the whites into the batter to loosen it. Then gently fold in the remaining whites.
8. Fill each muffin cup two-thirds full with batter. then place a generous 1/4 teaspoon of the preserves in the center of the batter, and spoon enough batter over the preserves to just fill the muffin cup.
9. bake the babycakes until they set, about 15 minutes. cool them completely in the pan.
10. meanwhile, prepare the glaze (or see step 12): heat the cream in a small saucepan to the boiling point. remove the pan from the heat, add the chocolate, cover and set aside for 5 minutes. when the chocolate is melted, stir with a whisk until shiny and smooth, about 5 seconds. transfer the glaze to a small deep bowl.
11. Dip the top of each babycake into the glaze so it is well covered. place the cakes on wire racks, and garnish the top of each with a whole raspberry. allow to set for 3 hours before serving, or place them in the refrigerator for 1 1/2 hours to speed the process.
12. serve the babycakes that day or store overnight, uncovered on a plate in the refrigerator. if you are making them more than 2 days ahead of time, do not frost them; freeze the unfrosted cakes in an airtight plastic container with plastic wrap, parchment paper, or waxed paper between layers, for up to two weeks. Bring them to room temperature for glazing on serving day or the day before.
Makes about 24 babycakesPosted by karine on February 17, 2003 | TrackBack