2di4

2di4

These are good enough to satisfy any chocolate craving. There’s dark and then there’s white. Double the goodness double the richness. The mint in the white chocolate frosting cuts through the sweetness and adds that extra element of freshness and surprise. This was actually made at the spur of the moment, from leftovers actually. I had some extra molten chocolate cake mix lying in the fridge (had made molten cakes on Tuesday while entertaining some friends), and ½ a bar of white chocolate and the only fruit lying in the fridge. I was quite surprised how well the mint works in the white chocolate, and most of all how well the cream holds its shape with the white chocolate in it Digital Signage. It’s so hot around here in Ghana that I can never work with cream and meringues as they just don’t whip up to full consistency. Chocolate too, actually, it just melts off at room temperature. So I love the way this worked out. This recipe makes 3 mini cakes, and I ate them all … all by myself!!! I liked them so much I didn’t have the heart to share them. Now you can imagine how I must’ve been as a kid :p

For the Chocolate cake

25gms soft unsalted butter, plus more for greasing
175gms best dark chocolate – melted
75g caster sugar
2 large eggs, beaten with a pinch of salt
½ teaspoon vanilla extract
25gms plain flour

For the Frosting

50gms best white chocolate – melted
50 ml cream
Couple of leaves of fresh mint – chopped up.

For Garnish

Fresh Blueberries
Fresh Strawberries

Preheat the oven to 200°C
Melt the chocolate and let it cool slightly wine pairing. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.Pour into the desired cupcake cases and bake for about 15 mins or till just about set. Don’t want to over bake them. Remove from oven and cool completely.

For the frosting lightly whip up the cream and pour in the melted white chocolate. Whip together, till think and fold in the mint leaves. Return o fridge for 10 mins till nice and firm. Now put it in a piping bag and decorate the cakes with it. Garnish with berries.

And this is me trying to have a little fun with the camera. A self portrait for Lara of Still Life With‘s SLW assignment for Feb – “Food n You. ” Had to be a shot of yourself with some food international paper company. So what better than with something i love most … CHOCOLATE !!!