Chocolate Cupcakes Served With Bin 27 Port
We suggest pairing BIN 27 with delicious chocolate cupcakes.
- 100g 60% Cacao chocolate
- 110g Butter
- 150g Sugar
- 60g Type 55 wheat flour
- 10g Cocoa powder
- 100g Raspberries
- 50g Redcurrants
- 4 Eggs
Melt the butter and the chocolate in a bain-marie. Separately, beat the (room temperature) eggs with the sugar without fluffing up too much. Fold in the melted chocolate and mix. Pass the flour and the cocoa powder through a sieve and add to the mixture. Stir in well so that it is evenly mixed with no lumps.
Add the mixture to baking trays, previously rubbed with butter. Sprinkle the red fruits on top, partially submerging them in the mixture. Bake at 200ºC for about 10 minutes. Remove from the oven, turn out of the trays and allow to cool.
Serve with a glass of Fonseca Bin 27, enjoy.