Chocolate Cupcake with Ganache Icing
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INGREDIENTS
- 4 eggs, separated
- 200g castor sugar
- 125ml vegetable oil
- 125ml water
- 160g flour
- 40g cocoa powder
- 2ml baking powder
- Fresh raspberries to garnish
- Icing sugar to dust
Ganache:
- 200ml cream
- 400g dark chocolate, chopped
METHOD
Preheat the oven to 180°C.
Whisk the egg yolks with the sugar, oil and water until light and fluffy. Sift the dry ingredients into the egg mixture and whisk until thoroughly combined.
In another bowl beat the egg whites until stiff peaks start to form, gently fold this into the egg and flour batter. Line a Le Creuset 12 Cup Muffin Tray with cupcake casings and pour the batter into the casings. Bake for 10-15 minutes.
For the ganache:
Heat the cream in a Le Creuset Stainless Steel Saucepan over medium heat until just before boiling point. Pour the hot cream over the dark chocolate and stir until melted and glossy.
Remove the cupcakes from the oven and allow to cool completely before icing with the dark chocolate ganache.
Garnish with fresh raspberries and serve on a Le Creuset Cake Stand with a dusting of icing sugar.
