Preparation
Preheat the oven to1800C.
Break the chocolate into small pieces and melt it together with the water in a bain-marie.
Separate the egg yolks from the egg whites. Whisk the egg whites and set aside in the fridge.
Put the egg yolks in a bowl. Beat with a whisk and gradually add the previously melted chocolate. Add the jam and sift in the oatmeal and baking powder, whisking constantly to mix all the ingredients together. Finally, fold the egg whites into the mixture until you get a creamy, homogeneous texture.
Spread the mixture into paper cupcake tins and bake for about 15 minutes.
Prepare the frosting while you wait for the cupcakes to be baked.
Heat a pan with the jam, water and a few drops of lemon juice. Mix well and boil for a few minutes.
Whisk the egg white. Without stopping beating, add the previous mixture and add the xanthan gum until you have a firm cream. Set the mixture aside in the fridge.
Remove the cupcakes from the oven and leave to cool.
When the cupcakes are cool, use a piping bag to add the icing and decorate with red berries and chocolate shavings, to taste.
