Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 17

CHOCOLATE FONDANT CUPCAKES

Rich, decadent, chocolaty and creamy: has there ever been a better combination? If you want to be even more indulgent, serve with a dollop of whipped cream or custard.

Makes 12–16 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

200g (7oz) plain flour

40g (1½oz) cocoa powder

¼ tsp salt

1 tbsp baking powder

2 large eggs

240ml (8½fl oz) whole milk

FOR THE FILLING AND FROSTING

400g (14oz) dark chocolate, finely chopped, plus 50g (1¾oz) extra to decorate (optional)

400ml (14fl oz) double cream

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, set on a low speed, mix together the butter, sugar, flour, cocoa powder, salt and baking powder. Mix until the ingredients are sandy in consistency and no large lumps of butter remain.

3. Place the eggs in a jug, then pour in the milk and mix together by hand. With the whisk or mixer still on a low speed, pour three-quarters of the milk and eggs into the dry ingredients. When all the liquid has been incorporated, scrape down the sides of the bowl to pick up any ingredients that have got stuck there, then add the remaining milk mixture and mix again, now on a medium speed, until you have a smooth and even batter.

4. Spoon the batter into the paper cases, filling them two-thirds full. If any batter is left, use it to fill up to four more cases in a second muffin tin, then place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely while you make the filling and frosting.

5. Place the finely chopped chocolate in a bowl. Pour the cream into a saucepan and heat just to boiling point. Pour the hot cream over the chocolate, give it a stir and then leave until all the chocolate has melted. Stir again until smooth, then cover with cling film and set aside to cool.

6. Place the cooled cupcakes on a board and hollow out the centre of each cake using a sharp knife, cutting out a piece about 2cm (¾in) in diameter and 3cm (1¼in) long. Set the cut-out pieces to one side, then, using a teaspoon, fill the hollow of each cake half full with the chocolate cream filling. Place the cut-out pieces of sponge on top of the filling, like a lid, trimming the pieces to fit, if you need to, and then top each cupcake with some of the chocolate cream and swirl it.

7. If you wish to decorate further, grate or chop the extra 50g (1¾oz) chocolate, and sprinkle over the cupcakes to finish.