Cupcakes:
2/3 cup finely ground bittersweet chocolate
1/2 cup finely ground almonds
3/4 cup self-rising flour, sifted
4 eggs, separated
1/2 cup sugar
2 tbsp warm milk
Preheat oven to 350 F.
Mix together chocolate, almonds, and flour. In another bowl, beat the egg yolks and sugar under thick and pale. Stir in the chocolate mixture, then the milk. The mixture will be incredibly thick at this point. I did not thin it, but in retrospect I think I would add a little more milk to make the batter thinner and more liquid.
Beat the egg whites in a separate bowl until soft peaks form. Fold them into the batter until just combined (and this is why I think you could stand to thin the batter; I was not able to fold the egg whites because the batter was so thick, I had to beat them in with an electric mixer).
Bake for 6 minutes, turn, and bake for another 6 minutes. Let cool.
Ganache:
2/3 cup dark chocolate
1/3 cup (5 1/2 tbsp, or about 3/4 of the stick) butter
1/3 cup heavy cream
1 tbsp almond extract
Create your own double boiler using a heatproof bowl over a saucepan of simmering water. Melt together chocolate, butter, and cream, and stir until smooth. Remove from heat and stir in almond extract. Chill in the fridge until set.
Cupcake recipe from Cupcakes by Anneka Manning.
Ganache recipe by me.
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