Ingredients:
Cupcake
85g Dark chocolate (you can get a rich chocolatey flanour if you use good quality chocolate with 70% cocoa solids)
75g Butter
75g Icing sugar, sifted
2 large eggs (70-75g), separated
1tsp vanilla essence
40g self-raising flour, sifted
30g Ground almonds (I didn't have ground almonds so omitted this)
Hersheys semi sweet choc chips
Method:
Place choc in a heatproof bowl over gently simmering water and stir until choc melts. Remove and set aside.
Place butter and sugar in a mixing bowl and beat until light and fluffy. Beat in egg yolds, one at a time, beating well after each addition. Add vanilla essence.
With a spatula, add in choc and mix. Stir in flour and ground almonds.
Whisk egg whites in a separate bowl until just stiff. Fold into the main mixture, half at a time.
Spoon mixture into paper cases a little at a time, putting in the choc chips in between spoonfuls of the mixture.
Bake at 190 degree celsius for 15-18 mins or until a skewer inserted into the centre of the cake comes out clean.
Chocolate ganache
250 ml single cream
250g dark couverture choc drops ( i used the hersheys semisweet baking bar and leftover semi-sweet choc chips)
Place cream in a saucepan and bring to the boil. Place choc in a bowl, pour cream over and stir together using a whisk. Let cool slightly before use.
Cupcake
85g Dark chocolate (you can get a rich chocolatey flanour if you use good quality chocolate with 70% cocoa solids)
75g Butter
75g Icing sugar, sifted
2 large eggs (70-75g), separated
1tsp vanilla essence
40g self-raising flour, sifted
30g Ground almonds (I didn't have ground almonds so omitted this)
Hersheys semi sweet choc chips
Method:
Place choc in a heatproof bowl over gently simmering water and stir until choc melts. Remove and set aside.
Place butter and sugar in a mixing bowl and beat until light and fluffy. Beat in egg yolds, one at a time, beating well after each addition. Add vanilla essence.
With a spatula, add in choc and mix. Stir in flour and ground almonds.
Whisk egg whites in a separate bowl until just stiff. Fold into the main mixture, half at a time.
Spoon mixture into paper cases a little at a time, putting in the choc chips in between spoonfuls of the mixture.
Bake at 190 degree celsius for 15-18 mins or until a skewer inserted into the centre of the cake comes out clean.
Chocolate ganache
250 ml single cream
250g dark couverture choc drops ( i used the hersheys semisweet baking bar and leftover semi-sweet choc chips)
Place cream in a saucepan and bring to the boil. Place choc in a bowl, pour cream over and stir together using a whisk. Let cool slightly before use.
by Buffetqueen
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