Ingredients
For 12 portions
For the chocolate cakes
250g
Flour
0.5sachet(s)
Baking powder
125g
Sugar
pinch(es)
Salt
1tbsp
Cocoa powder
1tbsp
Dark chocolate (40-60 % cocoa), grated
2
Egg(s)
80g
Butter, melted
200ml
Milk
50g
QimiQ Classic, melted
For the cream
200g
QimiQ Classic, unchilled
150g
Mango, tinned and drained, pureed
40g
Sugar
50g
Cream cheese
100g
Cream 36 % fat, whipped
To decorate
200g
Dark chocolate glazing
Marshmallow
Fruit jelly laces
Preparation
- Preheat the oven to 180° C (conventional oven). Grease a muffin baking tin.
- Mix the flour, baking powder, sugar, salt, cocoa powder and grated chocolate together.
- Lightly whisk the eggs. Add the butter, milk and melted QimiQ Classic and mix well.
- Carefully stir the flour mixture into the QimiQ mixture until well combined.
- Pour the mixture into the muffin tin and bake for approx. 25 minutes. Remove from the oven and allow to cool for 5 minutes before tipping out of the tin.
- For the cream, whisk QimiQ Classic smooth. Add the mango, sugar and cream cheese and mix well. Fold in the whipped cream and chill.
- Pour the cream into a piping bag with star shaped nozzle. Slice the tops off of the muffins and pipe the cream onto the bottom half. Chill for at least 4 hours (preferably over night).
- Warm the chocolate glazing and use to cover the muffin-caps. Decorate according to the recipe photo.
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