Servings: Makes 15 Cupcakes
3 Recipes steps
1 CUPCAKE BATTER
Mix together the eggs, honey and sugar without whisking.
Add the finely ground almonds. Sift together the flour and COCOA POWDER, then sift into the mixture. Add the baking powder.
Stir in the whipping cream.
Add the chocolate liqueur (optional) and, finally, the melted Guanaja 70% chocolate and butter.
Pour approx. 60g of mix into the silicone cupcake moulds. Cover with greaseproof paper and place 1 or 2 trays on top to make a weight (so the
cake stays flat and will not rise too much in the oven).
Bake in a fan-assisted oven at 180°C for approx. 15 minutes.
Turn out once completely cooled.
2 CHOCOLATE & ALMOND AND HAZELNUT PRALINÉ FILLING
CHOCOLATE & ALMOND AND HAZELNUT PRALINÉ FILLING
30g MIXED CRUNCHY PEARLS
30g Chopped hazelnuts
Sprinkle over as desired
When the ALMOND AND HAZELNUT PRALINÉ with ORIADO 60% chocolate has set, put it in a mixer and beat using the flat beater.
Stop as soon as the consistency is “pipable”.
Put the praliné-chocolate mixture in a piping bag and make a nice swirl on each cupcake.
Garnish with MIXED CRUNCHY PEARLS and a few chopped hazelnuts