- Chocolate - 80 Grams
- Butter - 80 Grams
- powdered sugar - 70 Grams
- Vanilla Sugar - 10 Grams
- flour - 35 Grams
- eggs - 2 pieces
- fruit puree - - To taste
- handful of raspberry - 1 piece
Prepare forms for cupcakes. Cut parosol liners above by 1 cm than the shapes. Lay inside the forms. Preheat the oven at 180 ° C. Crumble the chocolate with a knife. Put it in a small bowl and add 80 g of butter. Melt in a water bath. Beat 2 eggs, 70 g of powdered sugar and 10 g of vanilla sugar. In the chocolate add flour, mix well. Then add the beaten eggs. Stir well, the mixture resembles chocolate mousse. Pour the mixture into molds at a depth, and put three raspberries on top. Put in the oven for 8-9 minutes. Important: the whole point of this recipe is that the cake should be only half cooked. Serve on a platter, sprinkle a little sugar powder, surround with raspberry puree and decorate with mint leaves.
Servings: 6