Welcome to October…..31 days of baking bliss!
My first request for baking came from a group of amazing women from our Church who call themselves the Linen Sisters. They are a talented bunch of ladies who meet twice a month to sew linens for the altar. They cut, sew, embroider, repair and care for all the linens for the Church. Their skills are so awesome they now even sew for other Altar Guilds in the area! Their main fundraiser every year is a Mother Daughter where they serve an assortment of teas, along with trays of sandwiches and baked goods. Of course I jumped at the chance to contribute and what you see below is my first baking adventure of 31 DAYS!
Chocolate Mini Cakes
2 ounces unsweetened chocolate 2 tsp vanilla
¼ pound butter 2 cups cake flour
1 ½ cups sugar 1 ½ tsp baking soda
2 eggs ½ tsp salt
Melt the chocolate in a heatproof bowl over simmering water and set aside to cool. Cream the butter and slowly beat in sugar. Beat until light. Add the eggs, one at a time, and the vanilla; mix well. Add the chocolate and mix until combined. Sift together the flour, baking soda and salt and add to chocolate mix. Mix on low speed for a few seconds until combined, and then continue mixing until well combined. Add 1 cup of ice water and mix until combined….trust me on this part….mix on low speed slowly increasing speed beating until smooth.
Using a tbsp. or filling a pastry bag with batter, fill each muffin tin to approximately 2 thirds full. Bake for approximately 10 minutes, until toothpick inserted in centre comes out clean. Cool on cooking rack.
Raspberry cream cheese filling
4 ounces of cream cheese, softened
2 tbsp butter
2 cups icing sugar
1 tsp vanilla
4 tbsp seedless raspberry jam
In bowl of mixer, cream together cream cheese and butter. Add raspberry jam and mix until combined. Add vanilla, and icing sugar and combine well. If you prefer a thicker filling, you can add more icing sugar as required.
6 ounces Belgian dark chocolate (not unsweetened)
2/3 cup whipping cream
Chop chocolate into very small pieces and add to a heatproof bowl. Heat cream until just until boiling. Watch carefully as you don’t want this boil over. Add hot cream to chocolate and mix until shiny and smooth. Allow to set to thicken slightly.
To assemble to cakes, fill a pastry bag fitted with a #230 tip with cream cheese filling. Insert tip into each mini cake and squeeze a small amount of filling into centre. Top each cake with about a tsp, or so, of ganache, and 1 fresh raspberry!
This recipe is based on this one found here. Tune in tomorrow for Caramel Chocolate Squares with a salted pretzel crust!