Chocolate is my favorite ingredient in life. My philosophy on it is the darker, the better. Flourless chocolate cakes are an obvious pick because the flavor is so rich and decadent. These little cupcakes seem as if they have been plucked from the soil: smooth, velvety flesh topped with aromatic rosemary-chocolate ganache. The frosty topping seems to meld into the cake rather than perch atop of it, creating a wonderful melting sensation: absolutely to die for.
If you're not a fan of rosemary, do without it. In fact, feel free to change the cupcakes into whatever you desire. The cake recipe, courtesy of Kate From Scratch, is incredible because of its versatility.
Makes 12 cupcakes.
Ingredients:
Cupcakes:
4 oz fine quality chocolate
1 stick butter
3/4 C sugar
1 tsp molasses
1 tsp vanilla
3 large eggs, thoroughly beaten
3/4 C unsweetened cocoa, plus extra for dusting
Confectioners sugar for garnish
Ganache:
4.5 oz fine quality chocolate, chopped
1/2 C heavy whipping cream
2 fresh rosemary sprigs, plus extra for garnish
Preheat oven to 375° F. Butter a 12 cup muffin/cupcake pan. Using a pastry brush, dust each cup with a bit of cocoa powder.
Place a double-boiler over medium heat. Add the chocolate and butter to the inner bowl and whisk until smooth. Add the sugar, molasses and vanilla, and whisk. Remove from heat.
Whisk in the beaten eggs. Sift the cocoa powder over the mixture, whisking until smooth.
Evenly distribute the batter between the cupcakes. Bake for 10 minutes. Cool for 2 minutes before removing from cups.
While the cupcakes are in the oven, make the ganache. Place chocolate in a large bowl and set aside. Place the cream and rosemary sprigs in a saucepan. Bring to a boil. Remove from heat. Discard rosemary sprigs. Pour the cream over the chocolate and whisk until thoroughly combined. Allow to cool until stiff.
Slather a generous amount of ganache on each cupcake. Dust with powdered sugar and garnish with a sprig of rosemary.
No comments:
Post a Comment