Caucasian Curry

Caucasian Curry


calling all chocolate lovers...
with an easy peezy chocolate glaze.
and a few spicy pecans thrown in for good measure. you know, i wonder where that saying originated from..."a little more for good measure"...measure of what exactly?...
MY SANITY?...if a few more of anything could keep me sane, then i'm all for it.

these cupcakes are great. as a matter of fact, this type of cake is my new favorite. i think it's because of the melted chocolate and butter added to the batter. it definitely adds to the moist factor. i have made a white chocolate mud cake (whole cake) a few times and LOVED it. it's so dense just a small piece will do and it makes such a good base for decorating. i even thought of making petite fours and making each one all cute and pretty, but lost the erge as soon as i had it. soon. BUT this time i though i'd try cupcakes. the texture is unlike a regular cupcake. a little less flakey-a little more crumbly. i think if i had pulled them out just a few minutes before, they would have been more like the dense white cake version i was thinking of. don't get me wrong...these are killer good.
i really recommend the glaze as well. it's so easy and it holds up so well. i was able to individually wrap each cupcake in a baggie. the glaze is so nice and smooth that it didn't stick all over the place like a normal frosting would. yet, the glaze is still soft to the bite, it doesn't harden like a shell.
300g dark chocolate
300g unsalted butter
5 eggs
125 caster sugar
115g self-rising flour
preheat oven to 160 celsius
place 14-16 paper muffin cups in tin
in a med. bowl set over a pan of gently simmering water, melt the choc. and butter together, stirring well so as not to seize up on the sides. when melted remove and let cool a little as you prep.
beat the eggs and sugar together in a large bowl untill pale and thick. fold in the flour and then stir in the melted chocolate mixture untill well blended. (i used a mixer for the whole process)
spoon the mixture into the cups and bake for 15 minutes. the cupcakes should be soft and gooey in texture and appearance. i left mine in just a bit longer, being my 1st time and all, and they came out great...just a bit more puffed. maybe less gooey. remove from the oven and let cool befor glazing or frosting.
1 c. chocolate chips
1 can condensed milk (14oz.)
1 tsp vanilla
melt the choc. and con. milk together. i like the double boiler method
add the vanilla and stir well....DONE!
pour or spoon over what ever you are magnificently with BUNDTS. i used it here on this quintuple choc. cake
you can even use a few coatings if you like it thick. i did on the cupcakes...and as i said, i doesn't harden to the bite, but it does dry and make easy to handle or cover it need be.
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