I was moving from Barcelona back to Prague and I couldn't bake anything and right now it's the middle of the week so I can't bake anyway (I'm on a diet) but since I'm finally home, I decided to post my favourite recipe for a cupcake. Well, it's not exactly a cupcake, it's a friand - an Australian and New Zelandian alternative to French financier, a small cake (according to wiki). This one is really really good, it's as easy as a cupcake but it has no frosting. Instead, you use raspberries to top the surface.There's one thing about raspberries: they are delicious!
Especially with chocolate.
Chocolate Raspberry Friands
 |
| Instagrammed friands |
- 100g lightly salted butter
- 75g plain or bitter chocolate
- 100g ground almonds
- 125g brown sugar
- 40g plain flour)
- 3 egg whites
- 150g fresh raspberries
- icing sugar for dusting (optional)
- Put paper cupcake cases into a 12-section muffin pan. Preheat the oven to 200 degrees C (Gas Mark 6)
- Melt the butter in a small pan or in a bowl in a microwave oven and leave it to cool. Grate the chocolate coarsely. If it's too brittle, you can soften it in a microwave oven for a few seconds but don't melt it!
- Mix together the ground almonds, 75g of the sugar and the flour in a large bowl. Stir in the melted butter and grated chocolate UNTIL JUST COMBINED (important!).
- Whisk the egg whites until peaking. Gradually whisk in the remaining sugar. Fold half the egg whites into the chocolate mixture to lighten it, then fold in the remainder until evenly combined.
- Divide the mixture between the paper cases. Scatter the raspberries on top, push them inside a bit.
- Bake for 15 minutes or until golden and firm to touch. Cool on a wire rack. Serve with icing sugar.
No comments:
Post a Comment