Real chocolate icing
100ml thickened cream
100g quality dark eating chocolate, roughly chopped
little chocolate eggs (left over from Easter) or chopped chocolate chunks, for decorating
½ cup almond or hazelnut meal
½ cup dark cocoa
2 tbs potato or fine rice flour
2 tsp baking powder
125g unsalted butter, softened at room temperature
2 tsp vanilla extract
¼ cup (50g) caster sugar
¼ cup (60g) brown sugar
3 large eggs
2 tbs yogurt or sour cream
Preheat oven to 180C (160C fan forced). Line 6 x ½ cup muffin pans with paper cases.
For the icing, heat the cream gently over low heat until very warm, pour over the chocolate. Allow to stand for 3 minutes, stir until melted. Refrigerate until thick and spreadable *.
For the cakes, place the mixing bowl on the stand mixer with the wire whisk and the pouring shield. Add the almond meal, cocoa, potato flour and baking powder to the bowl. Turn the mixer to speed 1 and whisk until combined. Remove mixture and set aside*.
Place the butter and vanilla into a clean mixing bowl. Attach the flat beater and pouring shield (if available). Mix on speed 6 until softened, add the sugars in two batches and beat for 5 minutes or until fluffy. Add the eggs one at a time, beating well between each addition.
Turn off the mixer. Add the cocoa mixture and sour cream or yogurt. Turn mixer to speed 1 and mix for 8 seconds or until well combined.
Divide the mixture between the prepared paper cases, filling nearly to the top. Bake for 20 minutes or until firm. Let stand for 5 minutes before removing to a cooling rack. When completely cool, decorate with the chocolate icing and top with a chocolate egg or chocolate chunks. Dust with cocoa.
When completely cool decorate with the firm chocolate icing as desired and top with extra cocoa, hazelnut or a chocolate chunk!
- The chocolate ganache icing can be made up to 3 days in advance and stored covered in the refrigerator.
- A second bowl is handy especially for cake preparation. 2.8L and 4.8L stainless steel or glass bowls are available from retailers.