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This recipe pre-dates my 5 Ingredients philosophy.
Tiny Chocolate Cakes
From Stonesoup
Adapted from a recipe by the lovely Emma Knowles in this months Australian Gourmet Traveller.
Emma notes not to be tempted to halve this recipe as the quantities are already so small. And she’s right. There were no problems in our house getting rid of these delicious little morsels. They will keep covered in the refrigerator for up to a week. Just remember to allow them to come to room temperature before eating. There’s a massive increase in flavor perception in warmer chocolate than from when it comes straight from the fridge.
Like brownies, one of the secrets to these cakes is to not overcook them. It’s important to keep them nice and moist – although to be honest the lovely ganache on top does balance things out if you do keep them in the oven a little past ideal.
If you don’t have any papers to line your tin, don’t make my mistake. With my first batch I just thought I’d grease the tins extra well and all would be fine. Unfortunately I ended up with cakes that were well and truly stuck to the bottom. When I tried to loosen them with a knife all I ended up with was crumbs – tasty but not exactly photogenic.
Makes 22-24
60g unsalted butter
65g caster sugar
1/4C Frangelico
100g dark chocolate (approx 70% cocoa solids), chopped
1 egg yolk
55g self raising flour
20g alkalized (Dutch processed) cocoa powder
for the ganache:
300g dark chocolate (approx 70% cocoa solids)
1/2C pouring cream
1. For the cakes. Preheat oven to 160C (320F). Line a 24 hole mini muffin or cup cake tray with papers.
2. Combine butter, sugar and Frangelico in a medium saucepan and stir over a medium heat until the butter is melted. Remove from the heat and add chocolate. Allow to sit for a few minutes and then stir until chocolate is melted, putting the saucepan back on the heat every now and then if you need extra heat.
3. Stir through egg yolk. Sift together flour and cocoa powder and then fold the mixture through your chocolate base. Divide between prepared mini muffin tins – you’ll only have a teaspoonful or so for each cake.
4. Bake for 12 – 15 minutes or until the tops feel firm to the touch. Cool in the tins for at least 10 minutes and then remove. Cool completely before adding the ganache.
5. For the ganache. Place cream and chocolate in a medium saucepan. Place on a very low heat and gently stir until the chocolate looks like it’s starting to melt. Remove from the heat and continue to stir until the chocolate has melted. If needed you can periodically pop the saucepan back on the heat for a few seconds at a time.
6. Cover the surface with cling film and allow to cool completely.
7. To finish, place ganache in a piping bag or plastic bag. Cut off one corner of the bag to leave a hole about 5mm diameter. Pipe ganache on top of each cake in a spiral patter.
Add to my Old Favourite Recipes
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