I’m not sure that my attempt at making these has been entirely successful. They taste lovely and chocolatey, but they are so light that they collapse very easily. I used a recipe that is for a large ‘Death by Chocolate’ cake, and just put the mixture in cup cake cases instead of one big cake tin. The recipe would be fine as it’s intended (as a large cake), because the meringuey top surface area would be balanced out by a larger underneath cakey bit so the cake as a whole would probably be more structurally sound [sorry I’m not explaining this very well] but as cupcakes the ratio between the underneath cakey bit and the top meringuey bit is more unbalanced and the cake is more likely to fall to bits. Anyway, that’s enough physics for today.
Now, where was I. Oh, yes. Chocolate. I took the recipe from the Great Book of British Baking, which is a most excellent book. The recipe (as I did it, not as in the book, which is a bit different, mainly because you have to cook a bigger cake for longer) is as follows:
Ingredients (makes 24 cupcakes)
For the cake:
5 medium sized free range eggs
100g caster sugar
300g dark chocolate
For the topping:
100g dark chocolate
100 ml double cream
- Pre-heat the oven to 180°C.
- Melt 300g of the chocolate in a bowl. Leave to cool while you…
- Break the eggs into a bowl and beat with an electric mixer for few seconds.
- Add the sugar, then whisk until very thick and almost mousse-like. This should take about five minutes according to the recipe, but it took me about ten and was rather tiring!
- Pour the melted chocolate into the egg and sugar mixture. Fold it in carefully.
- Put the mixture into cupcake cases and put in oven for 25 minutes.
- Remove the cakes from the oven and leave to cool.
For the topping
- Melt the chocolate and cream together in a bowl.
- Spoon the melted chocolate and cream mixture over the cakes.
- Leave to cool and set, preferably overnight.
As you can see, it’s quite an easy recipe, and also good if you want to make cakes for someone who can’t eat wheat, due to the lack of flour.