last week, i made the “sunday in paris chocolate cake” from dorie greenspan’s “baking chez moi”. i chose to make mine in a mini muffin tin. i’ll walk you through the process and then walk you through how to fix a broken ganache, because, surprise!, mine broke!!!!
ok, so the first thing i did was mix my dry ingredients together…
then, i chopped chocolate to make a light ganache that would be part of the cake batter (this one did not break)…
then, i set the chocolate aside in a bowl…
and then brought my cream to a light boil…
this then got poured over the chocolate and then stirred…
then, i creamed my butter and sugar…dorie’s recipe called for peanut butter and i left that out (it was a fairly small amount). in hindsight, however, i should’ve added extra butter to make up for that, because the final product was a bit dry…totally my fault…
added some eggs…
then the dry ingredients…
and finally, the ganache…
i carefully scooped it into the muffin tins…
i chopped the peanuts for the topping…
they turned out beautifully…
they cooled a bit while i made the ganache…
i chopped more chocolate and it got put in a pan of simmering water to melt a slight bit…
then, warmed a bit of cream…
this then got poured over the chocolate…
i waited the prescribed 30 seconds and stirred…broken ganache! which basically means that the oil separates and the mixture isn’t homogenous…as you can see…i started repairing my ganache by first placing it in a saucepan over low heat…
i gently stirred it and slowly added cream while stirring…
voilá! creamy ganache again!!!!
i was ready to “decorate”…
these were delicious and seemed as if they truly would pack well for a picnic…so…get baking and take these along on your next al fresco lunch!
livi + anne 