And as a dessert, perhaps to enrich a sweet buffet, here are these mini Black Forest cupcakes, cute and scenic, perfect for the meals of the upcoming End of Year Festivities.
What do you think????
Anyway, to be honest and nitpicky as I am inside and outside the blog, this sponge cake is made with melted dark chocolate, a recipe taken from a French site, and it seems to me at least, less fluffy than my recipe, which I leave here
https://blog.giallozafferano.it/asilannablu/ricetta-rotolo-farcito-foresta-nera/!
Still, to be honest, the cupcakes are delicious because they are thin and really deserve it, but if you want a slightly softer thin layer, use the cocoa recipe you read above!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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On the Black Forest theme, I also leave you these recipes just below:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 4 oz butter
- 4 oz dark chocolate
- 1 1/4 cups sugar
- 2 eggs
- 1 cup flour
- 1 1/4 cups whipping cream, 35% fat
- 1 1/2 tbsps sugar
- to taste syrup cherries
TOOLS
rectangular tray 13.78 x 9.84 inches
- Baking pans
- Electric whisks
- Bowls
- Spatulas
FOR THE PREPARATION OF MINI BLACK FOREST SINGLE SERVINGS
After turning on the oven at 356°F, I melt the butter with the coarsely chopped chocolate in the microwave.
Then I add the sugar, beaten eggs, and sifted flour.
I line the baking tray with parchment paper and pour in the chocolate sponge cake batter, level it with a spatula, and bake for about 15 minutes: be careful not to dry out the cake with prolonged cooking! (Make sure to check, for me the cooking time was 20/22 minutes)
Once cooked, I let it cool, then using a cookie cutter of about 1.57 inches, I cut out little circles that will be my single-serving Black Forest cupcakes.
I whip the cream and drain the syruped cherries.
I place a circle on the serving tray and add a bit of cherry syrup diluted with water.
With the whipped cream in the piping bag, I make some swirls around the edges and then place the cherries cut in half around the perimeter.
I place the second layer on top, barely soak it with the diluted syrup, then make some more whipped cream peaks, finally placing the syruped cherry.
Just so I don’t deny myself, I put a teaspoon of powdered sugar in a strainer and dust a little over my single-serving mini Black Forest cupcakes!
Aren’t they cute? We can make the sponge cake in advance and assemble the dessert just before serving at the table…
Bon appétit! Annalisa
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I LEAVE THE BLACK FOREST RECIPE
read→ https://blog.giallozafferano.it/asilannablu/torta-foresta-nera-ricetta-dolce/
