Clearance Bowling Balls

Keeping



Puff, pant.
digging up a recipe for months waiting to be posted. If I remember correctly I had attempted to dispose of a little chocolate left over from Easter & Co.
then imagine how long it expects to be released ^ ^ '





Ingredients For the base: 60g dark chocolate

roughly chopped 160ml water

ointment 90gr of butter 200g brown sugar

2 eggs 100g self raising flour
2 tablespoons unsweetened cocoa powder 40g ground almonds


For the ganache Milk chocolate: Milk Chocolate 100gr
roughly chopped 60ml creme fraiche


florentine For the garnish: sliced almonds 80g

115g coarsely chopped crystallized ginger
200g candied red cherries cut into small pieces or as
I did use the ready-made muesli

To decorate: 50g dark chocolate fondant


Preheat oven to 170 ° C or 150 ° C if convection oven. Place 12 paper cups in muffin pan.
Stir chocolate and water in a small saucepan, warm over low heat, stirring, until mixture is smooth. Beat with an electric mixer, butter, sugar and eggs until mixture is light and fluffy. Stir in the sifted flour and cocoa, almond flour and the preparation of the chocolate is still warm.
Divide the mixture into individual molds and smooth the surface.
Bake for 25 min. , Then remove from oven and cool on a rack.
Prepare the chocolate ganache.
Bring the creme fraiche to the boil and pour on the milk chocolate, stirring until mixture is smooth and homogeneous. Let stand at room temperature up to a thicker consistency, but does not harden. If this happens (to heat the mixture in a water bath). Mix ingredients
seal Florentine (Or open the bag of muesli ready;) and put them in a bowl.
Nappa cupcakes with ganache and seal Florentine finish with a drizzle of melted chocolate.


I feared would be more complicated than the implementation of this recipe, if only because the cupcakes are wonderful imagination in my mini-cakes with flowers on flower decorations.
But these are simple and really tasty. A bit sour, so be careful if you do not like the taste you do not recommend it;)

The recipe comes from Adrenalina