Dessert recipe: Chocolate Hazelnut Cupcake
Juliana López May shares a sweet recipe to close a meeting with our loved ones and toast with Rutini Colección Extra Brut.
Shared moments lead us to enjoy long and relaxed after-dinner meals. Chef Juliana López May proposes a simple dessert recipe rich in contrasts and textures, ideal for pairing with a sparkling wine and a chat.
To balance its intensity of flavors, we chose to pair it with Rutini Colección Extra Brut, a sparkling wine of great delicacy and freshness. It presents fine bubbles, notes of white fruits and a subtle hint of brioche bread, which harmonize perfectly with the sweetness of the dessert.
The contrast between the richness of the chocolate and the lightness of the sparkling wine transforms this sweet finish into a memorable experience. Ideal for celebrating, toasting and sharing.
Discover the step-by-step to prepare this comforting dessert.
Chocolate and hazelnut cupcake
Ingredients (for 6 to 8 units):
- 150 g semi bitter chocolate
- 100 g roasted and ground hazelnuts
- 100 g chopped white chocolate
- 130 g table sugar
- 200 g butter
- 3 eggs
- 2 tablespoons flour
To accompany (optional):
- 200 g melted chocolate
- Crushed red fruits with sugar
- Whipped cream
- Passion fruit syrup
- Impalpable sugar
Preparation:
- Melt the semi-sweet chocolate in a double boiler and set aside.
- Beat the butter with the sugar until a creamy mixture is obtained.
- Add the eggs one at a time, beating well after each addition.
- Add the flour and ground hazelnuts. Mix gently.
- Add the melted chocolate and integrate everything.
- Pour the preparation into individual molds (they can be small cups or sturdy pyrotechnics).
- Place a few pieces of white chocolate in the center of each mold.
- Bake in a preheated oven at 180 °C for 20 minutes. The texture should be moist inside.
- Serve warm or at room temperature, sprinkled with powdered sugar or accompanied with red fruits, cream or passion fruit sauce.
