our taste: RECIPE
Combine decadence with refreshment
Chocolate is often described as
“decadent,” and rightfully so. Few
foods can make people feel as if
they’re being indulgent as well as
chocolate. When giving that special
someone some chocolate, you’re not
just giving them something delicious,
but also a chance to indulge in a
forbidden fruit.
But chocolate desserts can be more
than merely decadent. In fact, this
recipe for Pasticcio di Cioccolato
con Lampone (Individual Chocolate
Cakes With Fresh Raspberries)
from Michael White and Joanna
Pruess’ “Fiamma: The Essence of
Contemporary Italian Cooking”
(Wiley) is both decadent and, thanks
to the fresh raspberries, refreshing.
Pasticcino di
Cioccolato con
Lampone
(Individual Chocolate Cakes With
Fresh Raspberries)
Makes 8 servings
1 1/3 cups cake flour, sifted
1/3
cup plus 2 tablespoons
cocoa powder, sifted
1/4
teaspoon baking soda
6
tablespoons unsalted butter
6
large eggs
1
cup granulated sugar
1
teaspoon vanilla extract
1
cup heavy cream
1/4
cup confectioners’ sugar,
sifted
1
pint fresh raspberries
Vegetable cooking spray
Pinch of sea salt
Preheat the oven to 325 F. Spray a
standard muffin tin with nonstick
spray or fill 8 of the cups with paper
or foil liners.
Sift the flour, 1/3 cup of cocoa, salt,
and baking soda into a bowl and
set aside. Melt the butter in a small
saucepan and set aside.
116
Combine the eggs and sugar in the bowl of an electric mixer fitted with a
whisk attachment. Set the bowl over a pan partially filled with simmering
water. The water should not touch the bowl. Using a whisk, beat the egg-sugar
mixture until it feels very warm to the touch and all of the sugar has dissolved.
Immediately remove the bowl from the heat and transfer it to the electic mixer.
Whip the egg-sugar mixture on medium speed for 3 to 4 minutes until it triples
in volume and is very thick and light colored. Add the vanilla and whip 2 to 3
seconds longer to blend. Remove the bowl from the mixer and gently fold in
the flour-cocoa mixture.
Place about 11/2 cups of the batter in a separate bowl and fold in the melted
butter. Do this gently, as you do not want to overwork the batter. Fold this
into the remaining batter. Divide the batter evenly among the cupcake tins.
Bake in the center of the oven for 20 to 25 minutes, or until a toothpick or
knife inserted in the center of one cupcake comes out clean. Remove and cool
completely on a rack.
While the cupcakes are cooling, combine the heavy cream with the confec-
tioners’ sugar and the remaining 2 tablespoons of cocoa, beat into soft peaks,
and set aside.
Remove the cupcakes from the tin and place them on dessert plates. Spoon the
whipped cream on top, divide the raspberries among the plates and serve.