- bitter chocolate - 90 Grams
- flour - 1 glass
- baking powder - 1/2 teaspoons
- soda - 1/2 teaspoonfuls
- salt - 1/4 teaspoons
- softened butter - 1/2 cup
- sugar - 1 1/4 Cups
- eggs - 2 pieces
- vanilla extract - 1 teaspoon
- sour cream - 1/2 cup
- water - 1/2 cup
- sugar - 1 3/4 Cups (cream)
- water - 1/4 Glass (cream)
- egg whites - 3 Pieces (cream)
- Tartar - 1/4 Teaspoons (cream)
- vanilla extract - 1 teaspoon (cream)
- semisweet chocolate - 360 grams (glaze)
- vegetable or rapeseed oil - 3 Art. spoons (glaze)
1. Preheat the oven to 175 degrees. In a large bowl, mix the flour, baking powder, soda and salt. In a bowl, whip the butter and sugar together. Add the melted chocolate and whisk thoroughly. Add eggs, one at a time, whilst continuing to beat. Add the vanilla extract, sour cream and whisk for 1 minute. Add half flour mixture and mix well. Add water, then add the remaining flour and mix thoroughly. 2. Fill the form with paper liners and fill approximately 3 tablespoons of dough. Bake for 20 minutes until the toothpick inserted in the center will not come out clean. Allow to cool completely. 3. To make the cream, mix all the ingredients in a medium bowl. Put the bowl on a pot of boiling water. 4. Beat the mixture with a mixer for 10 to 12 minutes. The mixture should have a temperature of 70 degrees. Remove the bowl from the heat and whisk at a high speed for another 2 minutes. You can whisk the mixture by hand for 10 to 12 minutes, until it reaches 70 degrees. After this, pour the mixture into a bowl and whisk with a mixer at a high speed for about 10 minutes. 5. To make the icing, place the chopped chocolate and butter in a bowl placed over a pot of boiling water. Stir the mixture until it has completely melted. Remove from heat and cool for 15-20 minutes. 6. Put about 1/2 cup of cream on each capcake. 7. Fill the top with chocolate glaze. 8. Allow to stand at room temperature for 20 minutes, then put in the refrigerator for 30 minutes. Serve or refrigerate for another 2 hours.
Servings: 6-8