Chocolate and Cherry Mini Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ⅔ cup plain Dark chocolate (60% cocoa solids, grated)
- ½ cup butter (scant)
- 0.333 cup superfine caster sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1.333 cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- For the topping
- 25 Cherries (in syrup)
- 2 large egg whites
- ½ cup caster sugar
- 1 pinch salt
- ¾ cup unsalted butter (diced)
- ½ tsp vanilla extract
- For the chocolate glaze
- 1 ½ cups plain Chocolate (70% cocoa solids, chopped)
- ⅝ cup cream (48% fat)
- 4 Tbsps water
- 2 tsps caster sugar
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease1 24 mini muffin tins.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy. Gradually beat in the sugar, vanilla and salt until smooth.
3.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended.
4.
Spoon into the paper cases and bake for 10-15 minutes, until springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: whisk together the egg whites, sugar and salt in a heatproof bowl over a pan of simmering (not boiling) water, whisking constantly, until the mixture is warm and the sugar has dissolved completely.
6.
Remove from the heat and whisk for 7-8 minutes until stiff peaks form and the mixture is cool to the touch.
7.
Gradually add the butter, a few pieces at a time, whisking well after each addition until completely smooth, then whisk in the vanilla until smooth and thick. Spoon into a piping bag.
8.
Place a cherry on each cake and pipe the topping over the cherries to cover.
9.
For the chocolate glaze: heat the chocolate, cream and water in a heatproof bowl over a pan of simmering (not boiling) water until the chocolate has melted. Remove from the heat, stir in sugar to taste and set aside to cool and thicken.
10.
Spoon over the cream topping and leave to set.
