Exotic Fruit and Chocolate Muffins
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¼ cup cocoa powder
- ½ oz plain Dark chocolate 705 cocoa solids, melted (
- ⅔ cup boiling water
- 2 eggs (beaten)
- ⅜ cup Sour cream
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ⅔ cup light brown sugar
- 1 tsp Baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- For the topping
- ½ medium Mango (diced)
- 3 egg yolks
- ½ cup superfine caster sugar
- ⅛ cup water
- 1 cup butter (diced)
- 1 pinch salt
- To decorate
- Mango sauce
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases or cups in a 12 hole muffin tin.
2.
Combine the cocoa powder and boiling water and stir until smooth. Stir in the melted chocolate.
3.
Whisk together the eggs and soured cream. Pour in 1/4 of the chocolate mixture and stir to combine.
4.
Beat together the dry ingredients, remaining cocoa mixture and butter until well blended. Gradually beat in the eggs until well mixed.
5.
Pour into the paper cases and bake for about 15 minutes until cooked through.
6.
For the topping: puree the mango in a food processor.
7.
Heat the caster sugar and water in a pan to 118°C|235°F.
8.
Meanwhile, whisk the egg yolks in a mixing bowl until light and almost doubled in volume.
9.
Slowly pour the sugar syrup into the egg yolks, whisking constantly. until doubled in volume and thick.
10.
Slowly add the butter -1-2 pieces at a time and whisk. Continue whisking until the mixture comes together.
11.
Add the mango puree and whisk again.
12.
Spoon into a piping bag and pipe on top of the cakes. Spoon over the mango sauce.
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