ESPRESSO Cupcake-style recipes with chocolate and vanilla

Preparation:

Preparation of the chocolate cream:

• 1 Place the whipped cream in a sufficiently large bowl in the freezer for 10 minutes. Melt the dark chocolate according to the instructions.
• 2 Allow to cool and fold in the whipped cream in 3 parts. Place in the fridge for 2 hours.

Preparation of the Genoese sponge cake:

• 1 Preheat the oven to 180°C. Whisk the 2 egg yolks with the sugar in a water bath until the mixture becomes frothy. Add the pulp from the vanilla pod and the melted butter, then carefully fold in the flour. Pour the batter into a buttered and floured loaf tin. Bake for 15 minutes.
• 2 Chop the caramel chocolate into small pieces (eighths of each piece). Cut the sufficiently cooled Genoese biscuit into small cubes.
• 3 Prepare the coffees. Using a piping bag with a star nozzle, place the whipped cream on the cups. Work in a snail shape from the outside to the inside.
• 4 Put a few cubes of Genoese sponge cake and the pieces of caramel chocolate on top. Serve immediately.