Ladies and Gentlemen,
I believe I do owe you an apology for not writing as often as I should.
But … for now… I have to make up for my absence with this absolutely wonderful recipe for a super moist and dense almond chocolate cupcake topped with a creamy and decadent bittersweet chocolate ganache. If you’re like me, and just cannot wait long enough for the cake too cool down before frosting it, you’re in luck baby. This is the recipe for you! I highly recommend you give it a try. It takes a jiffy to make and bakes up in about 15 mins.
As the cake takes it’s short warm ride in the oven. You will have already whipped up the chocolate ganache to top it. And in the time it takes for the cupcakes to cool, you may pour yourself a cuppa and gaze dreamily out the window sniffing in the warm chocolaty aroma emanating throughout your serene little kitchen.
You will, however, be rudely awakened by the sudden emptiness from the cup you hold, but don’t fret … your chocolate laden daydream will be a reality in just moments. Take a generous scoop of the chocolate ganache and dollop it onto the cake. With the moist deliciousness in front of you, you will not mind as you set down the chocolate laden spoon, trailing a little river behind it onto the counter, before you snatch up the moist little cake and greedily rip away it’s paper before sinking your teeth into the moist and gooey deliciousness.
As you savor the last bite, you’ll slowly emerge from the drunken web spun around you. You’ll realize you’re nowhere near the kitchen, where the rest of the cupcakes are begging to be adorned with a warm chocolate bath. As you happily make your way towards the mounds of delight, the chocolate web slowly falls away and melts into the warm air.
I hoped you enjoyed reading this as much as I did writing it for you. So without further adieu, here’s my little tidbit. Several months ago, I embarked upon a new journey, a fun and most exhausting one though. I may have passed on very small hints here and there about my whereabouts but I owe you a little more. I my dear friends have emerged upon a new venture involving food of course, a hand made product. You guessed it, it’s Ghee! It’s still in the preliminary stages of it’s being, therefore I promise, I will keep you updated.
I am very excited for this new venture. I love writing and will continue to write, although there may be a little shorter posts. This way I can concentrate and getting out the tonnes of recipes I have to share with you.
On another note, I might add that I have over the last few years tweaked a recipe of Nigella’s and made it my own by switching out and replacing several ingredients, including adding ghee. I can safely say that this is an adaptation of her inspirational recipe. As for the ganache, it’s my own.
To make the cake batter 3/4 cup hot water Preheat the oven to 350F. To make the bittersweet ganache 3/4 cup heavy cream While the cupcakes are baking, heat the heavy cream in a small pot until almost boiling. To assemble.
Chocolaty Almond Cake Dolloped with Bittersweet Ganache
4 tablespoons dark cocoa powder, unsweetened (heaped spoons)
3 large eggs
1/2 cup ghee
1 cup coconut sugar
1 teaspoon vanilla extract
1 1/2 cups almond meal
1/2 teaspoon baking powder
pinch of salt
Mix the hot water and dark cocoa powder in a bowl and set aside.
In a mixing bowl fitted with the paddle attachment, thoroughly mix the eggs, ghee and coconut sugar.
The eggy mixture will be frothy, almost like a thick milkshake and it will turn a light caramel color.
Gently pour in the cocoa mixture into mixing bowl.
Mix until thoroughly combined.
Scoop the almond meal into the bowl along with the baking powder and pinch of salt.
Mix again until just combined. You can fold it in with a spatula too.
The batter will be of pouring consistency.
Place the cupcake liners into the cupcake tin.
Fill the cupcakes liners about half-way with the chocolaty cake batter.
Bake for about 12 mins.
Remove from the oven and let cool. They will sink slightly in the middle.
1 cup bittersweet chocolate chunks or chips
Remove from the stove.
Tumble in the chocolate.
Gently stir the chocolate and heavy cream in slow circular motions.
Moving from the outside in.
The chocolate will melt and form a thick sauce.
Leave aside to cool slightly
Once the cupcakes have cooled.
Dollop each cupcake with a spoonful of the ganache.
Leave aside to set.
To make the cake batter
3/4 cup hot water
Preheat the oven to 350F.
To make the bittersweet ganache
3/4 cup heavy cream
While the cupcakes are baking, heat the heavy cream in a small pot until almost boiling.