Dessert
Moist chocolate cake bites with Capriccio quenelle and raspberry jam
AICI – Associazione Insegnanti di Cucina Italiana
Recipe by Carmela Caputo e Giorgia Chiatto
Ingredients
(for a 20cm cake tin)
150 g dark chocolate, roughly chopped 80 g butter
4 eggs
40 g flour or potato starch
90+10 g sugar
150 g Capriccio cheese 30 g icing sugar
50 g fresh cream
vanilla extract, to taste raspberry jam, to taste
Procedure
Melt the chocolate with the butter in a bain-marie. Whip the egg yolks with 90 g sugar until you get a fluffy and clear mixture.
Whip the egg whites together with 10 g sugar until you get stiff peaks.
Mix the melted chocolate with the egg yolks and then add the egg whites. When everything is well mixed, add the sifted flour.
Pour the mixture into a 20 cm cake tin and bake in a pre-heated oven at 170°C for around 25 minutes. Mix the Capriccio cheese with the cream, icing sugar and vanilla extract. Make small quenelle using two teaspoons.
Serve the cake bites with a quenelle and a teaspoon of raspberry jam.
All Arrigoni products
Capriccio
Capriccio is a cheese that immediately evokes the taste of milk, with a delicate and slightly tangy flavour and an extraordinarily soft texture.
