Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raspberry sauce (recipe below)
- Fresh raspberries, for garnish
Special equipment needed:
- 6 dariole molds or ramekins
- Electric mixer
- Small saucepan
Step-by-step instructions:
a. Preheat the oven to 350°F (180°C). Grease the dariole molds or ramekins with butter or cooking spray.
b. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
c. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
d. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
e. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and beat until just combined.
f. Spoon the batter into the prepared molds or ramekins, filling them about 3/4 full.
g. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
h. Let the darioles cool in the molds for 5 minutes, then invert them onto a wire rack to cool completely.
i. To make the raspberry sauce, combine 1 cup fresh or frozen raspberries and 1/4 cup granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10-15 minutes. Strain the sauce through a fine-mesh sieve to remove the seeds and let it cool.
j. To serve, spoon some raspberry sauce onto each plate and place a dariole in the center. Garnish with fresh raspberries.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F (180°C)
Serving size:
6 darioles
Nutritional information:
Calories per serving: 420
Fat: 18g
Carbohydrates: 63g
Protein: 6g
Sodium: 195mg
Sugar: 44g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use other types of fruit sauce instead of raspberry sauce, such as strawberry or blueberry.
Variations:
- You can add chopped nuts or chocolate chips to the batter for extra texture.
- You can serve the darioles with whipped cream or vanilla ice cream instead of raspberry sauce.
Tips and tricks:
- Make sure to grease the molds or ramekins well to prevent the darioles from sticking.
- Do not overmix the batter, as this can result in tough darioles.
- Use a toothpick to check if the darioles are done. If it comes out clean, they are ready.
Storage instructions:
- You can store the darioles in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the darioles, place them in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
- Serve the darioles on a white plate to showcase their dark color.
- Drizzle some extra raspberry sauce on top of the darioles for a more dramatic presentation.
Garnishes:
- Fresh raspberries
- Whipped cream
- Mint leaves
Pairings:
- Coffee
- Red wine
Suggested side dishes:
- None needed, as this is a dessert.
Troubleshooting advice:
- If the darioles stick to the molds, run a knife around the edges to loosen them before inverting them onto the wire rack.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before cooking to prevent contamination.
Food history:
- Darioles are a type of small, cylindrical cake that originated in France in the 17th century. They were traditionally made with almonds and served as a dessert or snack.
Flavor profiles:
- The chocolate darioles are rich and chocolatey, with a slightly bitter flavor from the cocoa powder. The raspberry sauce adds a sweet and tangy contrast.
Serving suggestions:
- Serve the darioles as a fancy dessert for a dinner party or special occasion.
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Region: French