So, since I was to meet my dear cousins and aunt yesterday which I said just now , I've made some cupcakes to share with them. a very new recipe adapted from the book my sister gave me on my birthday...."100 Desserts 西式甜品" by Winnie姐 (Hong Kong).
This recipe suppose to fit into a 6" round cake tin, but I've made it into cupcake moulds which I think its more suitable as a gift. Since the recipe only fits in a 6" cake tin, so I've doubled it to fit 27 medium size paper cupcakes.
A wonderful recipe with good feedback, I think you should try this out...:)
Here's the recipe for only a 6" round cake tin......
3 egg yolks
3 egg whites + 2 tbsps sugar
120g dark chocolate (I used valrhona dark chocolate)
1/2 cup sugar
1/2 tsp vanilla essence
90g cake flour / superfine flour
3 tbsps full cream milk
2/3 cup ground hazelnut
90g dark chocolate (I used valrhona chocolate too)
4 tbsps whipping cream
1 tbsp butter
~ Finely chopped the chocolate and melt over a pot of simmering water.
~ Beat sugar and butter till creamy then add in egg yolks one at a time follow by vanilla.
~ Fold in flour, ground hazelnut and milk, mix well.
~ Add in melted chocolate and mix again.
~ Whisk egg whites until foamy then add in 2 tbsps sugar and beat until stiff.
~ Slowly fold in egg whites into chocolate batter and mix well.
~ Spoon into cupcake moulds or a 6" round cake tin and bake at 180'C for 25-30 minutes.
~ To make the topping, melt all ingredients together over a pot of simmering water. Leave to cool brieftly and pour over cake or spoon to top the cupcakes.
~ Leave to set awhile and decorate with some strawberries or some toasted hazelnuts if you prefer.
The texture was really good and rich with chocolate flavours. My daughter loves it without the cream and this time, only this time my husband loves my chocolate cake...haha!
Trust me, you have to try this out!!!