White Chocolate Cupcake
6 servings
65 minutes
White chocolate cake is a refined and delicate treat of European cuisine that captivates with its airy texture and rich flavor. White chocolate adds softness and creamy notes to the pastry, while almond flakes provide a subtle crunchy touch. The history of such desserts traces back to traditional French and Italian confectionery masterpieces, where the combination of eggs, flour, and chocolate creates a harmony of taste. This cake will be an ideal complement to morning coffee or an elegant finish to dinner. With its white chocolate glaze, it looks particularly appealing, and the preparation process is simple and enjoyable. Serve it slightly chilled for a tender glaze that melts in your mouth.
1
Whip the yolks with sugar and vanilla sugar until fluffy cream. At first, it will be crumbly, but then it will turn into what you need. After whipping, melt one bar of chocolate in a water bath (to prevent the chocolate from seizing, keep stirring constantly). Pour the melted white mass into the yolk cream, add sour cream, and whip everything again.
- Egg yolk: 2 pieces
- Sugar: 75 g
- Vanilla sugar: 1 tablespoon
- Aerated white chocolate: 170 g
- Sour cream 20% fat: 100 g
2
Add flour and baking powder to the cream, this time mix with a spoon from bottom to top, like egg whites, instead of whisking. The latter should be whipped to stiff peaks and also added to the batter in portions.
- Wheat flour: 75 g
- Baking powder (raising agent): 1 teaspoon
- Egg white: 2 pieces
3
Place the dough in a form lined with parchment greased with oil and dusted with flour, smooth it out, and bake at 180 degrees for 40-45 minutes.
4
When the cake is ready, we cool it first in the mold, then transfer it to a plate/rack. To make the topping, we melt 70 grams of chocolate again in a water bath and pour it over the cake. While it's still not set, we sprinkle almond flakes on top. Finally, we cool it completely in the refrigerator.
- Aerated white chocolate: 170 g
- Flaked almonds: to taste
