Easter Egg Cupcake
(Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United King)
Brownie Cake Base
| Ingredients | Preparation |
|---|---|
|
185 g
unsalted butter
185 g Callebaut® dark chocolate 811NV |
Melt together. Leave to cool. |
|
3
large eggs
275 g light brown caster sugar |
Whisk together. Fold in the cooled down chocolate mixture. |
|
85 g
plain flour
40 g Callebaut® cocoa powder (ref: CP) |
Sieve together. Fold into chocolate mixture. |
| 100 g Callebaut® dark chocolate chunks (ref: CHD-CU-20x014-471) |
Stir in. Pipe into cupcakes cases. Bake at 160°C for 25 minutes. |
Ganache Topping
| Ingredients | Preparation |
|---|---|
| 250 g whipping cream |
Boil. Cool slightly. |
| 250 g Callebaut® dark chocolate 811NV |
Pour onto Dark Chocolate Callets™. Stir together. Allow to set. |
| Aerate the dark chocolate ganache to piping consistency. | |
Tip: To keep the chocolate cupcake moist, soak the top of the cake with stock syrup (50% sugar and water boiled together).
Assembly: Pipe a ring of aerated dark chocolate ganache on top of each cupcake. Position a prepared chocolate nest on top of each cupcake. Decorate with mini chocolate Easter eggs.
