cake recipe
1/4 cup coconut flour
1/4 cup unsweetened
cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking
soda
3 large eggs
1/2 cup orange
blossom honey
1/2 cup gianduja, cut
to similar size to choc chips
1/4 cup dark choc
chips
ganache recipe
1/2 cup cream
1/4 cup chopped
gianduja
1/4 cup chopped dark
choc chips
method
preheat the oven to
160deg celsius (for fan forced oven).
line muffin tray with
paper liners
sift all the dry
ingredients except choc chips & gianduja
combine sifted
ingredients in a bowl
in another bowl,
combine all wet ingredients. mix with a hand mixer
mix the wet & the
dry ingredients until well combined
fold in the choc
chips, gianduja
scoop 1/4 cup of mixture
in each muffin cup (makes 8)
bake for 25mins or
until the skewer comes out with just a few moist crumbs
cool in the muffin
tray
to make the ganache, heat
cream & chocolate in a double broiler until
chocolate has almost
melted completely
remove from the heat
and stir until all the chocolate has melted
cool for about 5-10 minutes
top each cake with the ganache (the ganache would be think so you
can frost the cakes as you would if you were using buttercream)
to serve, eat as it is or
remove the
paper lining from each cake
(it is easier to
remove the paper once the cakes are completely cool)
heat the frosted cake for about 15seconds in the microwave
this makes the inside of the cake gooey and soft, so it is not as dense
as well as melt the ganache slightly so it coats the cake
and gives it a shiny top
serve with cream or ice cream (as shown above)
serves 8
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