Celiac-friendly Individual Chocolate Cakes

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Celiac-friendly Individual Chocolate Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
12
For the cupcakes
½ cup
butter (softened)
½ cup
½ cup
gluten-free self-rising flour
¼ cup
1 pinch
gluten-free Baking powder
2
milk (if needed)
For the chocolate ganache topping
cup
cream (48% fat)
2.333 cups
plain Dark chocolate (60% cocoa solids)
¼ cup
To decorate
pink paper flower

Preparation steps

1.
For the cupcakes: Preheat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a 12-hole bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended. Add milk if necessary, to give a soft dropping consistency.
3.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the chocolate ganache: heat the cream to a boil in a pan. Remove from the heat and add the chocolate. Leave to stand for 5 minutes, then stir until the chocolate has melted. Add the butter and stir until the mixture is smooth and glossy. Chill until firm, but not hard.
5.
Put the mixture into a piping bag and pipe swirls on top of the cakes. Decorate with flowers.
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