Calla Lily Recipes 食譜篇 - 巧克力和草莓小蛋糕 (CHOCOLATE AND RASPBERRY CUPCAKES)

巧克力和草莓小蛋糕 (CHOCOLATE AND RASPBERRY CUPCAKES)

Ingredients :-

1 box chocolate mud cake mixture (available at supermarkets)

150g frozen raspberries

For Chocolate Ganache (see tip)

½ cup (125ml) thickened cream

200g dark eating chocolate, chopped

1. Preheat the oven to 180°C. Line a 16-hole (1/3 cup/80ml) muffin pan with foil or cupcake paper cases.

2. Follow the instructions on the box and prepare the chocolate mud cake. Fold in the raspberries.

3. Divide cake mixture among cupcake cases (approximately 2 tablespoons each).

4. Bake for about 40 mins. Transfer cupcakes to a wire rack to cool.

5. For Chocolate Granache : Bring cream to the boil in a small saucepan; pour cover chocolate in a small bowl. Stir until chocolate is melted and smooth. Stand for about 5 mins or until ganache is of a spread able consistency.

6. Spread Chocolate Ganache gently over the cupcakes.

TIP : Ganache is a french term referring to a smooth mixture of chopped chocolate and heavy cream.