CHOCOLATE CUBES WITH TRUFFLE FILLING
Once again I devoted myself to my favorite activity - assuming a reclining position, in front of the softly murmuring TV, illuminated only by a small lamp, I delve into Anna Olson's recipes. And since I've already looked through this book about eighty-seven times, I already know, what's where less - more is located. However, every time I look for inspiration from her, I come across something different, new recipe, which I missed previously. I am reading it, I analyze and evaluate. If I like it - I mark to be done, if not - I go on. However, I do not always have the time and the desire for great baking, rather, I'm looking for something small, modest in form but extremely rich in flavor. I know now, that in "Back to baking" I will always find it, what am I looking for.
Cupcakes, which I decided to do are like this, what I expected - very chocolatey, with a semi-liquid mass in the middle, sweet and .... quite quick to prepare, although the truffle mass must solidify properly (which takes about an hour - one and a half in the freezer). You can do the mass the day before, or before going out - then at night, or after returning, we have a beautifully solidified truffle, and it will take us no more than half an hour to make the rest of the cupcakes.
They taste best, of course, slightly warm, when the filling has a semi-fluid consistency, the whole cake is soft and extremely aromatic. However, after it cools down, ba! even the next day, the baking is still endearing. The truffle mass is not flowing, but noticeably different in consistency than the muffin, which still remains moist and soft. I definitely recommend it!!
Ingredients:
Masa truflowa:
• 90 ml of heavy cream
• 90 g dark chocolate
Proper dough:
• 60 g dark chocolate
• 125 g of butter
• 260 g of brown sugar (I gave 200 g)
• 80 ml + 125 ml of milk
• 2 eggs
• 200 g of flour
• 5 g (1 teaspoon) baking soda
• ½ teaspoon of salt
• 5 ml (1 teaspoon) vanilla extract
Chocolate icing:
• 90 g of chocolate (any, just not white)
• 400 g of powdered sugar
• 125 ml of sour cream
• 30 g of butter
• A few drops of vanilla extract
To prepare the truffle mass, heat the cream in a pot - almost to a boil and pour it over the broken chocolate.. Mix everything thoroughly and set aside in the refrigerator to concentration (for me it was a freezer) for a few hours - until the mass can be formed into balls the size of half a walnut.
To prepare the cupcakes, melt the chocolate and butter, and then, half and stir in the resulting mass 80 ml of milk. Cool the mixture slightly and add the eggs, in sequence, one by one - mixing after each addition and the vanilla extract.
In a separate vessel, sift the flour, soda and salt. Add to the chocolate mass in three portions, take turns with the rest (125 ml) with milk. Mix. Line the muffin form with muffins (20 pieces) and fill each of them halfway with the mass. Put one truffle in the center of each muffin. Bake in an oven preheated to 190 degrees Celsius by 20 minutes. Remove, cool.
During this time, prepare the icing - melt the chocolate with butter, add sour cream, vanilla and then stir in, gradually, icing sugar, until a thick frosting is formed. The amount of powdered sugar is quite conventional - some people need less, and others will need more to get the consistency right. When the frosting is ready, and the muffins are cool - you can pour frosting on them, wait a while until it hardens and sprinkle with powdered sugar.
Enjoy your meal!
