Celiac-friendly Individual Chocolate Cakes
- For the cupcakes
- ½ cup butter (softened)
- ½ cup sugar
- ½ cup gluten-free self-rising flour
- ¼ cup cocoa powder
- 1 pinch gluten-free Baking powder
- 2 eggs
- milk (if needed)
- For the chocolate ganache topping
- ⅔ cup cream (48% fat)
- 2.333 cups plain Dark chocolate (60% cocoa solids)
- ¼ cup unsalted butter
- To decorate
- pink paper flower
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.
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.
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.
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.
Put the mixture into a piping bag and pipe swirls on top of the cakes. Decorate with flowers.