First off.. "Happy Fathers Day" to every father in the world... Last night I was still contemplating if I shud be baking something and look at me today.. not only did I bake something for everyone to enjoy.. I also managed to bake another type of cake so that i can present it as a gift (pics in my 2nd entry)... all this thanks to hb who had bought me lots and lots of chocolate fm our last trip.. (what u see here was just a some of it.. he bought a few blocks of each type lol) Anyway yesterday for whatever reason.. I bought another bag of Valrhona Chocolate eventho my chocolate stock is more than enough to last me for a few weeks hehehe
So ok enough rambling abt chocolate.. let me just tell u a little bit abt this super wonderful recipe.. I found this recipe in Ibu Tio site and she mentions that the original recipe is fm Mbak Junita, a chef fm the Hilton.. felt intrigued to gv it a try especially the way the ganache was prepared... the result?? worth every gram of chocolate that is used in this recipe.. worth every effort that was put in preparing, baking and piping the ganache.. everyone especially my better half loves it.. I had two in one go lol
Be it cake batter or ganache.. my hb has the habit of cleaning up my bowl by scraping it and licking it!
Ingredients (Makes 20)
125g caster sugar
40g cocoa powder (I used Valrhona)
50g dark cooking chocolate (I used Lindt dark chocolate, 50%)
250ml fresh cream / whipped cream / heavy cream (I used double whipping cream)
250g dark cooking chocolate (I used 150g of Lindt chocolate, 50% and 100g of valrhona chocolate, 64%)
30g unsalted butter
Preheat oven 180C.. prepare paper cups
Melt dark cooking chocolate and butter.
Beat eggs and sugar until fluffy, add sifted flour and cocoa powder, stir well
Add melted butter and chocolate, stir well, scoop batter into paper cup.
Bake at 180C for approximately 15 minutes or until cooked
Cool cupcakes before piping Ganache.
Heat whipping cream using double boiling method until u see steam.. Add chocolate that has been cut into small bits, stir until chocolate is completely melted, turn off the heat, add unsalted butter, stir, let cool, put in the chiller. Once chilled... whip until fluffy and its ready to use!
Note: You can also use this recipe to bake in a 20x20cm cake pan...