14 January 2017

Mini Chocolate Caramel Centre Cakes With White Chocolate Glaze





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
METHOD

  • 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!!!