Saturday, 23 November 2019

What's not to comprehend? ..... Amarena cherry chocolate cup cakes

Some things are just meant to be together: butter and toast, cheese and crackers, ketchup and chips, and chocolate and cherry. There is no denying that this sweet and tart couple is always a recipe for success.
This is another of those corporate recipes.I found it on the Lindt chocolate site.My last foray into the corporate world of baking,as you well know, ended in tears and was using a recipe from German supermarket chain Aldi.If you remember I ended up binning two batches and getting no comfort from Aldi´s Customer service department.The ingredient list of this latest one started "2 each eggs." I was a little bewildered and ready for something to go wrong further down the line.After the batter list ended,the ingredients for the icing began "serve the any leftover with the cupcakes".Now I was really confused.This was not a google translation much as it appeared to be.Was this just English as she is spoke? The ingredient list ended "For example words or names made from tempered chocolate".What on earth was meant by that? 
 Moving on,the batter turned out to be the perfect dropping consistency that I expected it to be, but the cooking time was wrong. 12-15 minutes did not conjure up a cooked muffin.After 15 minutes I opened the oven to a muffin pan of chocolate soup. Ottolenghi cooks his for 20-25 minutes.I put them back in the oven for a further 15 minutes,30 minutes in total then let them cool in their case completely before I attempted to ice them.The recipe made 16 but I lost two in the process of removing them from their moulds.They were exceptionally delicious but very crumbly, but I guess that is how a cup cake should be. Here´s the recipe see how you fare? Something for the weekend?
Amarena cherry chocolate cup cakes
2 each Eggs
60g Butter, unsalted
100g Caster sugar
200g Chocolate Sauce (from below)
80g Plain flour
60g Almond meal
20g Cocoa powder
2tsp Baking powder
Pinch Sea salt

180g Lindt Dessert chocolate 70%
140ml Milk
65ml Vegetable oil
2 Tbsp Amarena syrup
 
Serve the any leftover with the cupcakes. 
170g Butter, unsalted and soft
340g Pure icing sugar, sifted
Little Flor de sal
2 Tbsp Amarena syrup 
8-10 Amarena cherries, halved

Optional
 
Little red food colour
Top with a cherry
Chocolate decorations


Preheat the oven to 180°C
Combine the milk and oil and warm to just under boiling point.
Mix in the chopped chocolate and amarena syrup.Mix to a smooth sauce using a stick blender.
Set aside to cool.
Add the eggs one at a time, beating well after each addition.
Sift together the plain flour, almond meal, cocoa and baking powder.
Fold into the batter to incorporate.
Mix In the chocolate sauce and salt.
Divide Into paper cup lined cupcake tray.
Bake For 12-15 minutes or until a skewer comes out clean.
Put aside to cool fully. 
For the icing
Place soft butter into the bowl of your electric mixer and with a whisk attachment whisk for about 6-7 minutes, until light.Scrape down sides a couple of times. Sift icing sugar and add little by little on medium speed. Add pinch of salt, vanilla, Amarena syrup, chopped cherries and colour if using.
Use at room temperature.
Top each cupcake generously with icing and decorate with chocolate and top with a cherry.  

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