Swiss Chocolate Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
12
- For the cupcakes
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup superfine caster sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- 1 tsp vanilla extract
- ⅔ cup Toblerone (chocolate)
- For the topping
- ½ cup cream (38% fat)
- 1 ⅔ cups plain Dark chocolate (70% cocoa solids)
- 1 tsp vanilla extract
- 2 Tbsps unsalted butter
- To decorate
- colored Sweets
- Decorative sugar crystals
- ⅔ cup Toblerone (chocolate)
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk and vanilla.
4.
Stir into the dry ingredients with the chopped Toblerone until just blended.
5.
Spoon into the paper cases and bake for 20-25 minutes until firm and risen. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
For the topping: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the vanilla.
7.
Add the butter gradually and stir until blended. Allow to cool until the mixture is thick enough to pipe.
8.
Spoon into a piping bag and pipe on top of the cakes.
9.
Decorate with sweets and sparkling sugar and place a Toblerone triangle on top. Leave to set.
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