TRÊS VEZES MAIS CHOCOLATE
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Mais uma receita com resultados bombásticos. Um sabor delicioso que se sente a cada dentada, esperando que nunca mais acabe, um aroma apaixonante, que nos faz sentir como os cartoons a flutuar atrás do seu rasto e uma aparência amorosa, que nos enche a alma só de olhar. Foi esta a surpresa que preparei no outro dia e que ajudou a terminar da melhor forma um dia de trabalho bem complicado.
Para 16 unidades
Cupcake:
65g manteiga;
50g açúcar;
1 ovo;
65g farinha com fermento;
1clh.sp chocolate de leite;
pepitas chocolate branco, q.b.
Cobertura:
Chocolate branco, ralado;
100g chocolate negro;
1 a 2 clh.sp. leite;
1clh.ch. manteiga;
1 clh.sp. açúcar;
framboesas, q.b.
Mistura-se o ovo com o açúcar, a manteiga e o leite até ficar um liquido esbranquiçado. De seguida adicionam-se os ingredientes sólidos e mistura-se até que a massa esteja homogénea. Untam-se pequenas formas com manteiga e farinha e verte-se o preparado de forma a ocupar somente 3/4 das formas. Vai ao forno, previamente aquecido a 180ºC durante 10 a 12 minutos. Logo que estejam cozido desenformam-se e colocam-se sobre a rede para arrefecer.Entretanto, para preparar a cobertura basta juntar todos os ingredientes numa caçarola e cozer em lume brando até que estes estejam líquidos.Já num prato, verte-se o chocolate sobre os cupcakes e decora-se com farrapos de chocolate branco e framboesas.

…



THREE TIMES MORE CHOCOLATE
Another recipe with bombastic results. A delicious taste that you feel in every bite, expecting never ends, a fascinating scent, which makes us feel like the cartoons floating behind his trail and a loving look, that fills our soul just by looking. This was the surprise I made the other day and that helped, in the best way, to close a work day quite complicated.
To 16 units
cupcake:
65g butter;
50g sugar;
1 egg;
65g self-raising flour;
1Tbsp milk chocolate;
white chocolate pieces, to taste.
Frosting:
White chocolate, grated;
100g dark chocolate;
1 or 2 Tbsp milk;
1 tsp butter;
1 Tbsp sugar;
raspberries, to decorate.
Mix the egg with the sugar, butter and milk to get a whitish liquid. Then add the solid ingredients and mixing until the dough is homogeneous. Grease cupcake baking containers with butter and flour and fill them with the prepared dough,  occupying only 3/4. Place in a 180° C preheated oven, to bake for 10 to 12 minutes. Once they are cooked unmold them up allowing to cool for a few minutes.Meanwhile, prepare the frosting, by adding all the ingredients in a saucepan and cook over low heat until they are liquid.Already on a plate, pour the chocolate over the cupcakes and garnish with shreds of white chocolate and raspberries.

TRÊS VEZES MAIS CHOCOLATE

Mais uma receita com resultados bombásticos. Um sabor delicioso que se sente a cada dentada, esperando que nunca mais acabe, um aroma apaixonante, que nos faz sentir como os cartoons a flutuar atrás do seu rasto e uma aparência amorosa, que nos enche a alma só de olhar. Foi esta a surpresa que preparei no outro dia e que ajudou a terminar da melhor forma um dia de trabalho bem complicado.

Para 16 unidades

Cupcake:

65g manteiga;

50g açúcar;

1 ovo;

65g farinha com fermento;

1clh.sp chocolate de leite;

pepitas chocolate branco, q.b.

Cobertura:

Chocolate branco, ralado;

100g chocolate negro;

1 a 2 clh.sp. leite;

1clh.ch. manteiga;

1 clh.sp. açúcar;

framboesas, q.b.

Mistura-se o ovo com o açúcar, a manteiga e o leite até ficar um liquido esbranquiçado. De seguida adicionam-se os ingredientes sólidos e mistura-se até que a massa esteja homogénea. Untam-se pequenas formas com manteiga e farinha e verte-se o preparado de forma a ocupar somente 3/4 das formas. Vai ao forno, previamente aquecido a 180ºC durante 10 a 12 minutos. Logo que estejam cozido desenformam-se e colocam-se sobre a rede para arrefecer.
Entretanto, para preparar a cobertura basta juntar todos os ingredientes numa caçarola e cozer em lume brando até que estes estejam líquidos.
Já num prato, verte-se o chocolate sobre os cupcakes e decora-se com farrapos de chocolate branco e framboesas.

THREE TIMES MORE CHOCOLATE

Another recipe with bombastic results. A delicious taste that you feel in every bite, expecting never ends, a fascinating scent, which makes us feel like the cartoons floating behind his trail and a loving look, that fills our soul just by looking. This was the surprise I made the other day and that helped, in the best way, to close a work day quite complicated.

To 16 units

cupcake:

65g butter;

50g sugar;

1 egg;

65g self-raising flour;

1Tbsp milk chocolate;

white chocolate pieces, to taste.

Frosting:

White chocolate, grated;

100g dark chocolate;

1 or 2 Tbsp milk;

1 tsp butter;

1 Tbsp sugar;

raspberries, to decorate.

Mix the egg with the sugar, butter and milk to get a whitish liquid. Then add the solid ingredients and mixing until the dough is homogeneous. Grease cupcake baking containers with butter and flour and fill them with the prepared dough,  occupying only 3/4. Place in a 180° C preheated oven, to bake for 10 to 12 minutes. Once they are cooked unmold them up allowing to cool for a few minutes.
Meanwhile, prepare the frosting, by adding all the ingredients in a saucepan and cook over low heat until they are liquid.
Already on a plate, pour the chocolate over the cupcakes and garnish with shreds of white chocolate and raspberries.

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