{"id":14839,"date":"2024-08-26T15:25:09","date_gmt":"2024-08-26T13:25:09","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=14839"},"modified":"2024-08-26T15:24:14","modified_gmt":"2024-08-26T13:24:14","slug":"raspberry-and-70-dark-chocolate-cupcake","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/raspberry-and-70-dark-chocolate-cupcake\/","title":{"rendered":"Raspberry and 70% Dark Chocolate Cupcake"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">There are combinations that almost everyone likes: Tuscan bread with oil, pasta with tomato, pizza with mozzarella. Famous, but perhaps a little less common pairings include raspberry with dark chocolate, which creates an extraordinary balance of flavours with a superlative taste.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Starting from this magical encounter, Pastry Chef Federico offers Hotel Tritone Guests a mouth-watering dessert, for which he gives us the recipe plus a secret tip: use high-quality chocolate. Federico, who <\/span><a href=\"https:\/\/blog.termetritone.it\/en\/gastronomy\/hotel-tritone-colomba-cake-and-chocolate-easter-egg\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">has worked with ma\u00eetre chocolatier Christophe Morel<\/span><\/a><span style=\"font-weight: 400;\">, has significant expertise in chocolate selection.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14954 size-large\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_EN-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_EN-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_EN-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_EN-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_EN-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_EN-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_EN.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><b>RASPEBBRY AND 70% DARK CHOCOLATE CUPCAKE<br \/>\n<\/b><\/p>\n<p><b>COCOA SHORTCRUST PASTRY<\/b><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">450 g &#8217;00&#8217; flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50 g of bitter cocoa<\/span><\/li>\n<li><span style=\"font-weight: 400;\">300 g butter<\/span><\/li>\n<li><span style=\"font-weight: 400;\">200 g icing sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">65 g eggs<\/span><\/li>\n<\/ul>\n<p><strong>PROCEDURE:<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Beat the butter and icing sugar in the planetary mixer until smooth.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add the rest of the ingredients and knead until everything comes away from the sides of the mixer bowl.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Divide the dough into balls and seal well with cling film. Then leave to rest for at least 3 hours in the fridge.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Take the dough and roll it out with a rolling pin to a thickness of about 4 mm. Line a cake tin and then bake at 170\u00b0 for 5 minutes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">When the pastry is baked, let it cool in the fridge.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>CHOCOLATE MIXTURE\u00a0<\/b><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">300 g cream<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 g milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">400 g chocolate<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 whole eggs<\/span><\/li>\n<\/ul>\n<p><strong>PROCEDURE:<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Boil the milk and cream. Pour over the dark chocolate and whisk well until smooth.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add the eggs to the mixture and combine well with an immersion blender.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">When the mixture is glossy, pour into the (previously cooled) shortcrust pastry mould and bake in the oven at 110 degrees for about 20 minutes.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-14958\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/Tortino-lampone-nocciola_1-1-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/Tortino-lampone-nocciola_1-1-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/Tortino-lampone-nocciola_1-1-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/Tortino-lampone-nocciola_1-1-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/Tortino-lampone-nocciola_1-1-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/Tortino-lampone-nocciola_1-1-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/Tortino-lampone-nocciola_1-1.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><strong>FINISH<\/strong><\/p>\n<p><strong>OTHER INGREDIENTS<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">250 grams of fresh raspberries<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50 grams of clear gelatine<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Arrange the fresh raspberries in a circle until the entire surface of the cake is covered.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Brush the raspberries with glossy clear gelatine.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Store the cake in the fridge and take it out shortly before serving. The temperature should be 8\/10 degrees precisely to best savour all the aromatic notes of dark chocolate.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><i><span style=\"font-weight: 400;\">To book your next stay at Hotel Tritone, you can write to us<\/span><\/i> <a href=\"https:\/\/www.termetritone.it\/en\/request.aspx\" target=\"_blank\" rel=\"noopener\"><i><span style=\"font-weight: 400;\">here<\/span><\/i><\/a><i><span style=\"font-weight: 400;\"> or call (+39) 049 8668099<\/span><\/i><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are combinations that almost everyone likes: Tuscan bread with oil, pasta with tomato, pizza with mozzarella. Famous, but perhaps a little less common pairings include raspberry with dark chocolate, which creates an extraordinary balance of flavours with a superlative taste. Starting from this magical encounter, Pastry Chef Federico offers Hotel Tritone Guests a mouth-watering&hellip;<\/p>\n","protected":false},"author":2,"featured_media":14962,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-14839","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Raspberry and 70% Dark Chocolate Cupcake - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"There are combinations that almost everyone likes: Tuscan bread with oil, pasta with tomato, pizza with mozzarella. 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