CHO­CO­LATE CUP­CAKES WITH SALTED CARAMEL CEN­TRES AND DARK CHO­CO­LATE GANACHE

Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

50g co­coa pow­der 200ml hot wa­ter 100g but­ter 200g caster sugar 2 eggs 170g flour 1t bi­car­bon­ate of soda ½t bak­ing pow­der 1×360g tin caramel 2t sea salt flakes

for the dark cho­co­late ganache

100ml cream 200g dark cho­co­late,

bro­ken into pieces

Makes 24

Pre­heat the oven to 180°C. Com­bine the co­coa pow­der and hot wa­ter in a small bowl and mix to form a smooth paste. Set aside to cool. Cream the but­ter and the caster sugar un­til pale and fluffy. Grad­u­ally add the eggs and sift in the dry in­gre­di­ents. Us­ing a me­tal spoon, gen­tly fold in the co­coa mix­ture un­til com­bined. Place spoon­fuls of the mix­ture into two muf­fin trays lined with pa­per cases, and bake in the oven for 20 min­utes, or un­til a cake tester comes out clean. Re­move and leave to cool on a wire rack.

Com­bine the caramel and salt in a bowl, adding more salt to taste. Us­ing a sharp knife, care­fully cut a cylin­dri­cal hole into the cen­tre of each cup­cake, leav­ing the bot­tom in­tact. Slice the top off the re­moved cylin­der for use as a lid. Fill the cup­cake with the caramel and cover with the lid.

Place the cream in a small saucepan and bring to the boil. Re­move from the heat and im­me­di­ately add the cho­co­late, whisk­ing un­til smooth and com­bined. Al­low to cool slightly be­fore ic­ing each cup­cake. Leave to set be­fore serv­ing.

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