Aren't they cute? I made 12 of them, but between Jim & myself, we scarfed up 4 of them before I could even get around to putting on the glaze. Yes, they were good.
The batter is made with milk chocolate -- not my favorite of chocolates, so I tried to go for the darker varieties. I used 3.5 oz of Green & Black's (34% cocoa mass), 3.0 oz of Scharffen Berger (41%), and for the last 0.5 oz I threw in some semisweet Callebaut (53%). That ends up being about 38% cocoa mass.
How could I resist using my new Bundt Cupcake pan? It has 12 cups and each one holds about 1/4 to 1/3 cup of liquid for a total capacity of about 3 to 4 cups. The batter filled the pan almost to the top, and rose a bit above the pan when done -- but that was OK.
I need to work on my streusel-filling techniques, though. I put way too much batter in before putting in the cocoa-sugar-walnut streusel, and after that, spreading the rest of the batter on top of the streusel was hard. Plus, there were a lot of "gaps" on the outside of the mini-cakes. Next time I use this pan, I'll put a little bit of batter in the pan and spread it around with a small spatula or the back of a spoon, squishing it up against the sides to eliminate any gaps. Then I'll finish filling the pan.
Still, a good thick drizzle of glaze covered the flaws well. Since many folks had reported having trouble with the glaze recipe as given, I went with a plain ganache glaze instead -- 2 ounces of bittersweet chocolate and 2 ounces of cream.
While we both agreed we wouldn't mind a bit more chocolate flavor in the cakes, they were still delightful. Making 12 tiny cakes might sound like good portion control -- but we found we couldn't eat just one! Two apiece was just right.
3 comments:
THose look great! Nice job!
Adorable - nice presentation!
:)
ButterYum
PS - you're giving me chocolate cravings.
They look so good! Thanks so much for baking with me this week!
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