Some people (I) can't go too long without chocolate. After a week of Easter bread baking, here's an easy treat that is sure to live up to expectations. These tiger-striped little cakes are filled with a creamy chocolate ganache (a soft truffle like filling, bam!). Ideally, the mold shape are savarin or mini-bundts with a cut-out center, or mini-donut molds, but since I don't have those, surprise, surprise, I improvised with cupcake molds. I just cut out the center to pour in the chocolate cream and all is well. If you have the mini-savarin molds, you are blessed. I did use chocolate sprinkles since I found them per chance the other day, and they inspired these little cakes. You can also use mini-chocolate chips, but would get less of the tiger stripe effect. Here's the recipe : Batter: 180 g butter (3/4 cup) 170 g sugar (2/3 cup) 3 eggs 60 g flour or gluten-free blend (1/2 cup) 60 g cornstarch (1/2 cup) 60 g almond powder (1/2 cup) 1 teaspoon vanilla 1 teaspoo
Cooking with love, life through travel.