Chocolate Fruit Mini Cupcakes
The mixture of mousse cake, jam, and dark chocolate is completely irresistible, and preparing it requires a bit of care and patience.
Ingredients
superfine sugar
90 g
eggs
2
all-purpose flour
50 g
apricot jam or orange apricot jam
6 tbsp
dark chocolate
125 g
Instructions
1
Prepare Oven
Preheat oven to 190°C (Th. 6). Grease 18 mini muffin tins (if you don't have mini muffin tins, bake in batches).
2
Make Batter
Place a bowl in hot water for a few minutes to warm it, taking care not to wet the inner walls. Pour sugar and eggs into the bowl. Beat with an electric mixer. Add flour and stir with a large metal spoon.
3
Bake
Divide the mixture into the mini muffin tins. Bake for 10 minutes until the cakes start to set and the edges are golden brown. Use a metal spoon to remove the cakes from the tins and transfer to a wire rack to cool.
4
Melt Chocolate
Break the dark chocolate into pieces and melt it in a double boiler.
5
Strain Jam
Strain the jam to remove peel or fruit pulp chunks.
6
Decorate
Place a small amount of jam in the center of each cake. Drizzle a small amount of melted chocolate on top of each cake, spread it evenly to the edges with a metal spatula. When the chocolate just starts to set, press the back of a fork into it to create a pattern. Let rest for at least 1 hour.
