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Daniela

Daniela De Tagle

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Recipe of Chocolate and Chocolate Cupcakes
Recipe

Chocolate and Chocolate Cupcakes

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These rich cupcakes (little cakes) have no flour and are made with chestnut puree, ground almonds, and eggs. They're delicious!
Learn more about Daniela De Tagle

Ingredients

18 portions
  • wheat pasta, FOR THE CUPCAKES
  • 450 grams chestnut puree
  • 6 eggs
  • 175 grams sugar
  • 200 grams almond, peeled ground
  • 1 tablespoon baking soda
  • wheat pasta, FOR THE BETUN
  • 400 milliliters whipping cream
  • 200 grams bitter chocolate
  • 3 tablespoons butter
  • chocolates, shaved or chocolate granillo

Preparation

Preheat the oven to 180 degrees centigrade.
Prepare a tray to bake 18 cupcakes with pieces of paper for cupcakes (those that look better are brown, black, gold or silver).
In a deep bowl beat the chestnut puree with a fork.
In another deep bowl with an electric mixer beat the eggs with the sugar until you have a frothy mixture.
Pour the egg mixture into the chestnut puree and mix. Add the ground almonds and the baking powder and mix well.
Pour the mixture into the cupcakes and bake for 25 minutes or until a toothpick comes out clean.
Remove from the oven and allow them to cool while you make the bitumen.
For the bitumen it melts the chocolate in a water bath. Add butter and cream and mix well. Pour into a bowl and allow it to cool.

PRESENTATION

Decorate the cupcakes with the bitumen and the chocolate shaved or the chocolate granillo.

TIPS

To melt the chocolate in a bain-marie place the chocolate in a small pot and place the pot over a large pot of boiling water. It is important that the chocolate pot does not touch the boiling water and only receives steam from it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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