New years greetings to all my lovely readers, hope you have a great 2017. Mine has rather been a slow start to the new year, here's hoping it picks up the pace soon. The winter has me reaching out to warm baked goods resulting in a lot of kitchen experiments lately (not that I'm complaining, Im loving it). This recipe was I must say more of an accidental trial with successful results, Its a simple recipe with very simple ingredients. Perfect to serve in the winters. I hope you enjoy making these as
much as I did, Thank you.
MINI CHOCOLATE CAKES WITH CARAMEL CENTRE AND
WHITE CHOCOLATE GLAZE
CARAMEL CENTRE
- Make sure you make this ahead of time, because it can be a little time consuming.
INGREDIENTS
- 1 cup granulated sugar
- 1/4th cup milk
METHOD
- In a sauce pan, over medium heat add the sugar and wait until it all melts until it turns into a golden syrup stirring occasionally.
- Now slowly add milk and stir until it all combines to become thick caramel.
- Now take it off the heat and wait for it to cool.
- Once cooled take a melon baller (a small spoon would work too) dip it into powdered sugar and scoop the caramel and transfer it to a plate with powdered sugar to avoid sticking.
- Now repeat the same to make at least 6 such balls.
- You can store these balls in a jar with powdered sugar in the refrigerator for over 2 weeks.
MINI CHOCOLATE CAKE
(Makes six mini cakes)
- You will need standard panna cotta moulds (as shown in the pictures above) to achieve the shape.
INGREDIENTS
- 1 Egg
- 1/4th cup granulated sugar
- 2 tablespoon vegetable oil
- 2 cup all purpose flour
- 2 tablespoon coco powder
- 1/8th teaspoon baking soda
- A pinch of salt
- 2-4 tablespoon water
METHOD
- Pre heat the oven to 175' C
- grease the cake tins with melted better and dust off with some flour.
- In a large bowl sift flour, coco powder, baking soda and salt. Add sugar and combine well.
- In a separate large bowl whisk sugar and oil together, break in the egg and switch to a hand blender.
- Whisk the eggs very well and slowly fold in the flour mix, add water one tablespoon at a time to ensure the right consistency.
- Scoop the mixture a little more than half way through the moulds, now slowly stick in the caramel centre and bake for 20-25 mins until the inserted tooth pick comes out clean.
WHITE CHOCOLATE GLAZE
INGREDIENTS
- 1/4th cup white chocolate (chopped)
- 2 tablespoon milk
- In a microwavable bowl, melt the chocolate for about a minute in the microwave add in the milk and stir until combined well.
- Now drizzle the white chocolate glaze over these decadent mini cakes and enjoy!!!