Thursday it was raining and cold here on Lake Maggiore with us ... so I went to the house of my friend Clare and we decided to try to prepare these sweets. By myself I would not have dared, the recipe was simple and sweet to me are not always as they should, but in 2 is different! And then she is really good at making sweets! say that the result is aesthetically not what we expected, the coverage should have be much higher and more pointed, but the flavor is really delicious! sweets are chocolate-covered meringue and dark chocolate, delicious! The meringue is soft as cream in the crust of chocolate, try them!
If you want to see pictures of the various steps you go have a look on the blog of Chiara Sweetly snow.
The recipe for these cupcakes was taken from the book (beautiful and full of imaginative recipes and tasty) Leila Lindholm, "bread, cakes and biscuits."
Some cakes we have only covered with the meringue and were still very good. We advise you to burn the meringue with the flame before you soak it in chocolate, so it will be more durable and prevent si stacchi cadendo rovinosamente nel cioccolato fuso!!Questa infatti è l'operazione più complicata,ricoprire la meringa col cioccolato.Ma vi assicuro che vale davvero la pena provare!!
Ingredienti per 12 cupcakes:
3 uova biologiche
225 gr. di zucchero semolato
1 cucchiaino di zucchero vanigliato
50 gr. di burro
100 ml di panna acida
2 cucchiai di caffè freddo
210 gr. di farina
2 cucchiaini di lievito in polvere
4 cucchiai di cacao
1 pizzico di sale
100 gr. di cioccolato fondente
Copertura di meringa:
6 albumi di uova biologiche
850 gr. di zucchero semolato
il succo di un limone
2 cucchiaini di zucchero vanigliato
Copertura di cioccolato:
350gr. di cioccolato fondente
3 cucchiai di olio vegetale
Preparate i cupcakes: sbattete le uova con il burro fuso e lo zucchero fino ad ottenere un composto chiaro e spumoso. Aggiungete la panna acida ed il caffè. Mescolate insieme la farina, il cacao, il lievito e il sale e amalgamate delicatamente al composto. Ponete dei pirottini di carta in una teglia per muffins e versate il composto riempiendoli per 2/3. Cuocete in forno a 175° per 20 minuti. Lasciate raffreddare.
Per la copertura di meringa: in una terrina di acciaio inossidabile mescolate gli albumi con lo zucchero e il succo di limone. Whip hand for about a minute until everything is fluffy. Place the bowl in a double boiler and whisk until the sugar crystals are dissolved and co mpost assumes the consistency of fluffy meringue. Remove the bowl from the bath and put the vanilla sugar into the mixture. Beat the meringue with the electric whisk until it raffredda.Noi we continue to beat for more than 15 minutes and it came out pretty dense and compact. Put the meringue in a pastry bag and shape of the spiral over the cupcakes. Let solidify in the refrigerator.
Prepare the chocolate coating: chopped chocolate and let it merge with the oil in a water bath. Pour the chocolate in a bowl and let cool. Dip the tip of the cupcakes in chocolate. Let solidify in the refrigerator.
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