Chocolate Brownies / Cherry Cordial Icing / Chocolate Ganache Topping
Easy. Just make a buttercream icing, add chp cherries, droplets of almond
extract and some cherry juice. H/cream and melted chocolate makes ganache.
Chocolate Brownies / Cherry Cordial Icing / Chocolate Ganache Topping
Easy. Just make a buttercream icing, add chp cherries, droplets of almond
extract and some cherry juice. H/cream and melted chocolate makes ganache.
Little chocolate cakes are soft and creamy on the inside with a thin top crust that shatters under pressure. Rich but still delicate;
would be best unmolded on dessert plate with a huge melting scoop of ice cream creating little vanilla rivulets all around.
ING 9 ounces bittersweet chocolate (60 - 64% cacao) 1 cup plus 2 tablespoons butter, cut into small pieces 5 eggs, beaten lightly with a fork 1 1/3 cups superfine sugar 3 tablespoons pastry flour METHOD Melt over bain of simmering water rough-chop chocolate, butter. Mix well and transfer to a large bowl; set aside.
Sift sugar and flour, then stir into the chocolate. Add eggs and mix well. Cover/ let rest at room temp 30 minutes. The batter will thicken as it stands. Spoon one-fourth cup batter into each paper-lined cupcake tins. Bake 325 deg 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.