Today I have been in the enviable position of having to try to use up things in my refrigerator as I am off on my summer hols this afternoon!
Yes, three weeks in the Costa Del Canada . . . fun, sun, and relaxation, and lots of family times with my children, grandchildren and parents. I can't wait!!! It's been three years since I have been to Nova Scotia, so it will be really nice to catch up with my loved ones.
Anyways, I had some eggs to use up and butter, and cream . . . oh and chocolate . . . ahem . . .
Ok, so I didn't really need to use up the chocolate. I wanted to use up the chocolate.
These are perfect little decadent party cakes. Small amuse-bouche . . . well . . . technically an amuse bouce is an hors d'ouevres, but . . . well . . . who says a tiny two bite, rich and dense chocolate cake covered in chocolate ganache can't be amusing???? or a bouche for that matter!!
Not to quibble, a rose by any other name and all that . . . these are fabulous!
Ideally you should also wait for at least two hours for them to set up, but . . . umm . . . I just couldn't wait. Patience is clearly not one of my virtues, but I'm working on it.
Chocolate . . . it's my only weakness . . .
*Chocolate Amuse Bouche*
Makes 24 mini cakes
Delicious little two bite mouthfuls of rich chocolate cake. Rich and satisfying and topped with a lucious chocolate ganache. Pretty little summertime party favours.
6 ounces bittersweet chocolate, coarsely chopped
8 ounces unsalted butter (1 cup)
11 ounces of caster sugar (1 1/2 cups plus 1 TBS)
3 3/4 ounce of plain flour (3/4 cup)
2 TBS cornflour
1/4 tsp salt
4 large free range eggs
4 ounces bittersweet chocolate, finely chopped
150ml of heavy cream (2/3 cup)
Preheat the oven to 180*C/350*F/Gas mark 4. Line two 12 cup patty tins, or mini muffin tins with paper liners. Set aside.
Place the chocolate for the cakes into a bowl. Melt the butter until it is very hot, and then pour it over top of the chocolate. Let sit for a few minutes and then whisk until smooth. Whisk together the sugar, flour, cornstarch and salt in a small bowl. Add to the chocolate mixture in three batches, whisking well after each addition. Beat in two of the eggs, whisking them well and then add the remaining two eggs, whisking just until incorporated. Try not to over mix.
Pour the batter into a large measuring cup and the pour the batter into each muffin cup, filling them 3/4 full. Bake in the heated oven just until the cakes start to crack on the top, 12 to 15 minutes. Let cool for 10 minutes on a wire rack and then remove from the tin to finish cooling completely.
To make the ganache, place the chocolate in a glass heatproof bowl. Place the cream into a saucepan and bring just to the boil. Pour all at once over the chocolate. Let sit for a couple of minutes and then stir gently with a rubber spatula until the chocolate is melted and the mixture is smooth.
Dip the tops of the cakes into the chocolate ganach, allowing any excess to run off the side. Return to the wire rack and allow to set. This will take about an hour. Don't be tempted to place them in the refrigerator as this will cloud the ganache.
If you like you can melt some white chocolate or milk chocolate to drizzle over the top to decorate.
I'll be back in about 3 1/2 weeks!! Try not to miss me too much. I promise to make up for my absence in August . . . with a lot more delicious recipes, good cooking, and fine food!