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Friday, April 10, 2009

Something Chocolaty for Easter ~ 復活節獻禮: 讓我著迷懷念的味道...

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My friend Caroline brought me a chocolate cupcake with fleur de sel ganache from Kara’s Cupcakes a while back and that little handcrafted cupcake has made such a lasting impression that it sent me on a hunt for the perfect chocolate cupcake recipe! Numerous trials and pounds of Valrhona chocolate and cans of cocoa powder later, I am please to tell you that I found it in this glorious book! These cupcakes are nothing short of richness and so addictive with the tense chocolate flavor, fluffy texture, almost ganache like center and best eaten when they are still warm.

Giving thoughts that Easter Sunday is around the corner, I want to dress them up and give to friends who celebrate this holiday. I like the chocolate and salted caramel combo since this so I made some caramel as the filling then topped with ganache glaze and garnish with truffle eggs. Making truffle egg is a first for me, something I have been anticipated to give a try since it was published in Martha Stewat’s Living magazine a while back! I used a different truffle flavoring though I followed her coating instruction. It was fun but also messy at the same time; take care not to stain your hands with the food coloring like I did.

Btw, giving a little more thought on decorating, these splendid little cakes will be ideal for afternoon tea with girl friends, as an elegant dessert at dinner party and would make a magnificent birthday cake too! I have been baking batches of them since I discovered the recipe and I am sure you’ll be the same^^

egg truffles
on plate

Espresso Truffle Eggs
Makes 30 eggs

100g bittersweet chocolate, finely chopped
5g espresso bean, finely grinded
50ml heavy cream
1tbsp Myer’s rum

For the coating:
300g white chocolate, finely chopped
3 – 4drops Sky-blue gel-paste food coloring

Place the bittersweet chocolate into a heatproof bowl. Bring the cream to just simmer over medium heat; remove from heat. Pour it over the bittersweet chocolate and let sit for 2 minutes. Using a rubber spatula, stir until smooth. Stir in the espresso bean, and let cool to touch then stir in the rum. Cover with plastic wrap, and refrigerate until very cold and set but still pliable, about 1 hour.

Using a demi spoon, scoop balls of ganache, transferring them to a jellyroll pan lined with parchment paper; refrigerate for 10 minutes. Using your hands, roll each ball into an egg shape. Place in freezer until very firm, about 1 hour.

Meanwhile, put the white chocolate into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Let cool until lukewarm then add a few drops of food coloring, and swirl lightly with a toothpick.

Dip the eggs in swirled chocolate, letting excess chocolate drip back into bowl. As you work, transfer eggs to a baking sheet lined with parchment paper; refrigerate until set, about 1 hour. Truffles can be refrigerated in an airtight container up to 2 weeks.

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Chocolate Chocolate Cupcakes
adapted from The Essence of Chocolate recipe by Stephanie Hersh

1 cup all-purpose flour
½ cup quality unsweetened cocoa powder
10 tbsp unsalted butter at room temperature, diced
½ cup dark brown sugar
½ tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1 large egg
¾ cup whole milk

Position a rack in the middle of the oven and preheat the oven to 350°F/175°C. Line 12 muffin cups (3/4-cup capacity) with paper liners.

Stir together the flour and cocoa powder in a small bowl, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, baking soda, baking powder, and salt and beat on medium speed for about 5 minutes, or until pale, light and fluffy. Scrape down the sides and bottom of the bowl as necessary.

Add the egg and beat until incorporated. Add the flour mixture and milk alternately in two batches each, scraping down the bowl as necessary. Continue mixing until the batter is a uniform color.

Pour the batter into a pastry bag without a tip; snip the tip once the bag is filled. Pipe the batter into the muffin cups about two-thirds full. Bake for 15 - 20 minutes or until the cupcake spring back slightly when pressed in the center.

Let cool for 10 minutes in the pan on a cooling rack, then remove and allow to cool completely on the rack.

Assemble:
Using a chef's knife, scrape milk chocolate bar at a 90-degree angle, forming enough fine shavings to measure ½ cup; set aside.

Spoon a teaspoon of salted caramel sauce into the center of the cupcakes. Place the cupcakes on a cooling rack then set it over a jelly roll pan. Spoon a spoonful of chocolate ganache glaze over each cake; letting some drip down the sides then using the ganache as the adhesive, build a wall of wood grain chocolate decoration round the cakes. Form a nest with chocolate shavings on top, and fill with truffle eggs.

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自從朋友請我吃過Kara’s Cupcakes 的鹽之花甘那許巧克力杯子蛋糕後﹐我就對那個充滿濃濃巧克力香氣及濃郁濕潤的口感的點心著迷不已念念不忘至踏上狩獵終極巧克力杯子蛋糕食譜之路。無數的試驗又耗掉不少Valrhona巧克力及可可粉後﹐終於在這本中找到了﹗剛烤好時還是軟心的﹐表面形成一層脆脆硬薄膜﹐好吃到不行﹐一氣吃多個也不膩。超濃郁但沒有厚重的口感﹐是記憶中懷念的味道。

過兩天是復活節﹐為了配合節日送給朋友應節決定好好的給它們裝扮一下。自從吃過這個﹐發現焦糖跟巧克力實在是絕配﹐決定在蛋糕中心抹上自製的焦糖醬。焦糖醬因加入鹽之花調味所以帶有淡淡的鹹味至讓巧克力更富存在感。為了讓巧克力更濃郁(沒辦法﹐我是巧克力狂迷)﹐再淋上甘那許鏡面。說到復活節又怎麼可以沒有蛋呢? 很久前Martha Stewart的Living雜誌刊登過松露蛋的做法﹐覺的很有趣﹐很想嘗試所以決定做這個作為裝飾。製作過程很好玩不過要小心處理食用色素﹐不要沾到喔~

這個杯子蛋糕要是裝飾成不同的風格還可以配合不同主題的party哦﹗大家不妨發揮你的想像力製作出屬於你的風格的杯子蛋糕造型~

咖啡巧克力松露蛋
約30顆

100g 苦甜巧克力﹐切碎
5g 咖啡豆, 摩碎
50ml 鮮奶油
1湯匙 蘭姆酒
300g 白巧克力﹐切碎
數滴 天空藍食用色素

蛋糕卷烤盤中鋪上烤纸﹐備用。將巧克力切碎﹐倒進耐熱容器中備用。鮮奶油倒進鍋子裡用中火加熱煮至剛沸騰後離火。將熱奶漿注入切碎的巧克力中﹐輕輕搖幾下鍋子﹐好讓熱奶漿覆蓋巧克力碎塊﹐讓靜置2分鐘﹐然後用橡皮刀攪拌均勻至順滑看不見碎粒即可。拌進摩碎的咖啡豆﹐攪拌勻﹐靜置放涼至微溫後拌入蘭姆酒。蓋上保鮮膜﹐放進冰箱冷藏凝固約60分鐘。

取出﹐用小匙舀取出甘那許球﹐小心倒在鋪了烤纸的蛋糕卷烤盤上﹐放進冰箱冷藏10分鐘。取出﹐用手將甘那許球揉成橢圓形﹐放冰庫冷藏60分鐘成形。

將切碎的白巧克力倒進耐熱容器中隔熱水加熱融化。用橡皮刀攪拌均勻至順滑看不見碎粒後離火。待降溫至微溫時﹐滴數滴食用色素在巧克力中﹐用牙籤拉出大理花紋。從冰箱取出巧克力蛋﹐分數次倒進巧克力漿中﹐用製作巧克力專用叉子將巧克力蛋取出﹐在碗邊輕輕敲一下去掉多餘的巧克力漿後放在鋪了烤纸的蛋糕卷烤盤上﹐再放冰箱定形﹐約60分鐘即成。

松露蛋用密閉容器包好放冰箱存放﹐可以保存2個星期。

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極濃巧克力杯子蛋糕
12個

1杯 麵粉
½杯 無糖可可粉 (品質越好﹐成品約出色)
10湯匙 室溫無鹽奶油﹐切丁
½杯 黑糖
½茶匙 蘇打粉
1/8茶匙 發粉/泡打粉
1/8茶匙 鹽巴
1顆 大的雞蛋
¾杯 全脂奶

事前準備:
- 將一烤架移到烤箱中格﹐烤箱預熱至350°F/175°C。
- 在12杯份量馬芬烤盤鋪入紙模﹐備用。

將麵粉跟可可粉混合拌勻備用。混合無鹽奶油﹑黑糖﹑蘇打粉﹑發粉和鹽巴﹐然後用電動攪拌器以中速攪打至富含空氣且顏色變淡成乳霜狀為止﹐約5分鐘。加入蛋﹐攪打均勻後﹐再交替地分數次加入可可麵粉跟牛奶﹐充分攪打均勻。

將麵糊倒進擠花袋中﹐剪去一角﹐將麵糊擠入烤模中至約8分滿﹐輕輕敲一下烤模釋放氣泡後放進預熱過的烤模裡﹐烘烤約15 - 20分鐘。當用手指按蛋糕的中心時回彈時﹐就烤好了。從烤箱取出﹐擺在網架上放涼10分鐘﹐然後脫模整個放涼。

將蛋糕包好放冰箱存放﹐可以保存3天﹐使用前靜置回溫即可。

組合及裝飾蛋糕:
用小刀在牛奶巧克力磚刮出約1/2杯巧克力屑﹔備用。舀取1小匙焦糖醬﹐抹在蛋糕中心。待所有的蛋糕都抹上焦糖醬後﹐將蛋糕排放在網架上再擺放在蛋糕卷烤盤裡。舀取一大匙微溫的巧克力甘那許醬﹐淋在蛋糕上﹐任它溢滿源周邊流下﹐將烤盤提起輕敲一下會幫助甘那許平均攤開。甘那許降溫的快﹐這時動作要迅速。將切成不停形狀的木紋圖案巧克力裝飾貼在蛋糕的側面整個包覆起來。最後用小匙將巧克力屑在蛋糕上描畫出鳥巢狀﹐再擺1顆松露蛋在鳥巢中即成。

gift

26 comments:

  1. That are really awesome! love it!

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  2. absolutely gorgeous - food and photography

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  3. 好靚呀! 但係呢個Cupcake會唔會好甜呢? 若果我唔想甘甜可唔可以減少d糖? 點解要用黑糖?
    我都有睇過關於Kara's Cupcakes報導, 佢地話佢地之所以受歡迎係因為用料靚, 本人無甘幸運食到佢地既Cupcakes,你覺得係咪真係傳說中好味?

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  4. what a perfect easter treat!

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  5. these are absolutely darling! happy easter!

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  6. This is so divine Vi!! I love the colour of the egg, and how you styled it to match the doily...just gorgeous!! And did you make the gift box and tag yourself? They are just gorgeous!!

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  7. 復活節的朱古力鳥巢,我都想來一個啊~呵!
    小婦人復活節也做了個朱古力批呢!

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  8. 可愛又好味,這濃郁的朱古力蛋糕真的令我難忘,有時間必做呀!!!!

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  9. I can't beleive what I see you have a amazing talent, you should publish your photos and recipe!!!

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  10. hello :) may i know what camera do you use?
    thanks :)

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  11. Hello all,

    Thank you so much for your comments! I hope all had a wonderful Easter!

    Christy - Though I do have a template book for cake boxes but I didn't make this and the gift tag is from Cavallini & Co^^

    Omami - Merci! Likewise, I hope to see your photos published soon~

    Fonteyn - I use a Nikon D40 with a 50mm prime lens =)

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  12. 架勢辣媽 – 唔會太甜可能係cocoa非常濃郁的關係吧﹗我整chocolate糕點時喜歡用黑糖取代白糖﹐因為黑糖更能帶出巧克力的甘苦味。However, 實屬個人preference﹐唔喜黑糖可以用3/4杯白糖代替^^

    Kara’s Cupcakes 用既料大部分係有機兼來自local農場﹐非常新鮮﹐仲有係口味多﹐造型靚﹗雖然o係SF灣區起家但係有幾間分店分佈加州﹐maybe好快你就會品嘗到啦~

    小婦人 – 呵呵。。。都話巧克力最應節﹗

    yy – 真的好好味﹗cupcakes在美國超受歡迎﹐唔知HK興唔興哩?

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  13. very pretty very beautiful design! ;)

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  14. 你好勁呀!!個cake好靚!!
    我想請問1杯麵粉代表幾多份量!!
    10湯匙奶油係幾多!!!\\
    唔好意思呀!我好想整呢個cake!!!!
    thx....... by ching

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  15. this is amazing, so beautiful and well crafted . . . just wish you able to send over some! :)

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  16. Hi Ching~

    謝謝♥希望你會喜歡呢個cupcake啦~

    1杯麵粉 = 125g
    10湯匙奶油 = 142g

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  17. Big Boys~

    Thank you♥
    Maybe we should do a trade ;p
    I want all the treats that you guys whipped up!

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  18. I love your gift wrapping
    every time i saw your work
    i just can't but appreciate your
    masterpieces, their just so lovely
    Take this for example,the white flower lighting the gift is so splendid & elegant & sweet
    I am always stuned by those exiquit crafts you made.

    and
    you have french at your fingertip,
    don't you?
    and that makes for an extra grace
    of you & ur blog!!!

    hope to see more articles updated
    Demi

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  19. Hello Demi,

    I am so very flatter by your kind and sweet comment! Please note that your words had brought sunshine to a rather gloomy day =)

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  20. hi everyone, next fri will be my bf's bday, i really wanna send these gorgeous little cupcakes to him as a bday gift, but it'll take 6 days for them to get to hong kong from melbourne, do u think it'll work? or shall i just give up & send cookies instead? plz helllllllp!! ><

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  21. hello :)
    I just wondering, could I use baking chocolate instead of chocolate powder?? If so, what is the measurement for baking chocolate.
    Really love your works!! :D

    Quentina

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  22. Hello Quentina,

    Yes, you can!

    The conversion is as follow:
    1/2 cup unsweetened cocoa = 2oz (2 squares)unsweetened baking choclate

    If using bitter to semi chocolate then you need to minus 2 tablespoons butter and 1/4 cup sugar.

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  23. thanks Venus~ :)

    Just bought Van Houten cocoa powder :p
    Will try the conversion next time~ :D

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  24. Hi Quentina,

    Great. Let me know how it turns out =)

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  25. Hi Venus~

    I have tried the conversion~~
    here is the result :p
    http://blog.yam.com/psychi/article/29401954

    and, I have shared your link in the article above and also the following acrticle~
    http://blog.yam.com/psychi/article/23655522

    Quentina

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