Tiny chocolate fudge cakes

AT A GLANCE

  • Serves 24 people

Twenty-four cakes may seem like a lot to make, but don't be tempted to halve the recipe. You won't be able to resist coming back for seconds and thirds. Just make sure you don't overcook them or you'll lose their rich, fudgy texture.

  • 100 gm dark chocolate (70% cocoa solids), finely chopped
  • 60 gm butter, finely chopped
  • 65 gm caster sugar
  • 60 ml Frangelico
  • 1 egg yolk
  • 55 gm self-raising flour
  • 20 gm Dutch-process cocoa, sifted
  •  
  • Chocolate-caramel ganache
  • 65 gm caster sugar
  • ½ tsp lemon juice
  • 150 ml pouring cream
  • 200 gm milk chocolate, finely chopped
01   Preheat oven to 160C. Combine chocolate, butter, sugar and Frangelico in a small saucepan and stir continuously over low heat until smooth and combined. Remove from heat, whisk in egg yolk, then flour and cocoa until smooth and just combined. Divide mixture among 24 mini-muffin tins lined with paper patty cases and bake until cakes are just set (12-15 minutes). Stand in tins for 10 minutes, then cool completely on a wire rack.
02   For chocolate-caramel ganache, combine sugar, lemon juice and 40ml water in a saucepan and stir to combine. Stir over medium-high heat until sugar dissolves, then cook without stirring until dark caramel in colour (3-4 minutes). Remove from heat, add cream (be careful, mixture will spit), and stir to combine. Add chocolate, return to heat and stir continuously until smooth and combined. Cool completely, whisking occasionally until firm and cooled to room temperature (20-30 minutes), then transfer to a piping bag fitted with a 5mm plain nozzle. Pipe large peaks on top of each cake and serve. Cakes can be stored, iced and in an airtight container, for up to 5 days in the refrigerator. Bring to room temperature before eating.

Recipe:

EMMA KNOWLES

Photography:

AMANDA MCLAUCHLAN

Styling:

EMMA KNOWLES AND GERALDINE MUNOZ

FEATURED IN

Apr 2009

Apr 2009

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