Today my blog turns one year old! A year long over 400 recipes, and so much more than ' a recipe a day for 365 days that I had fixed in advance), rewarding that I would expect: not just in terms of the numbers, totally unexpected, but also and above all for the people I met, in person and virtually, among bloggers and fans, for the affection that so many have shown me, for lasting friendships that I was able to tighten it thanks to this passion that unites us all. The kitchen. This blog has changed a lot in a year, changed following my character and my ideas, but also the suggestions of who's next. I feel my creature to which I, a corner where I can say what I think, create what you want, do what I like. And if you like it too then I centered my purpose. The basic recipe of this microscopic but spongy cake with here I celebrated the birthday of the blog, complete with champagne aided by the period of Christmas holidays, is taken from the book Croissants and biscuits by Luca Montersino, I enriched with dark chocolate ganache (the chocolate is never enough), cream and orange peels.
Ingredients for 8 muffins or cupcakes with a diameter of 13 cm 3 about:
- 120 grams of flour 00
- 20 grams of cocoa powder
- 8 grams of baking powder
- 50 grams of brown sugar
- 50 grams of chocolate chips
- 40 grams of eggs
- 150 grams of fresh whole milk
- 35 g of melted butter
- 2 tbsp Grand Marnier
for the ganache
- 150 grams of dark chocolate 60%
- 150 ml of cream
- candied orange peels as required for seal
- just enough whipped cream for garnish
Preheat oven to 210 degrees static. Put in a bowl the flour sifted with cocoa and baking powder and add the brown sugar. In another bowl, whisk the egg with the milk with a fork and pour the mixture over the flour. Stir with a wooden spoon working shortly the mixture, then add the melted butter, the liqueur and chocolate chips. Fill the muffin cups or moulds for cakes by 13 centimeters (buttered and floured) up to 3/4 high and bake for 10-12 minutes if you decided to make some muffins, for 15-18 if you opted for Cupcakes. Remove from oven and cool on a wire rack.
Meanwhile, prepare the ganache by bringing to a boil over low heat the cream and pour over the chocolate chopped coarsely. Mix with a spatula until the mixture is thick and glossy. Let it cool for a few minutes and pour it on the cupcake up to cover it completely of ganache (I recommend you put the cake on a glass placing all on a plate and leave pouring the ganache from above, so the cupcake will be perfectly easily advanced ganache and frosted recover), or, cool the ganache and, When it is dense enough, garnish the surface of muffins using a spatula.
Whip the cream until stiff and decorate the cakes with whipped cream and candied orange peels according to your imagination.