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Chocolate Ganache Buns

by Sarah Butler

 

Expecting guests? Sarah Butler’s luxurious chocolate ganache buns are the simplest way to spoil them this Easter.

Preparation time
40 Minutes
 
Cooking time
12 Minutes
 

Ingredients

20g butter
1tbsp cocoa powder
80g dark chocolate
3 eggs
75g caster sugar
75g self-raising flour
1tbsp cocoa powder
200ml whipped fresh cream

Ganache glaze:
150ml fresh cream
100g dark chocolate broken into small pieces
To decorate: Flake chocolate

To Decorate:
Fresh raspberries
Icing sugar

Directions

  1. Preheat oven 180C / 160C fan / gas 4
  2. Melt together 20g butter, 1 tbsp cocoa powder, and 80g dark chocolate and allow to cool slightly.
  3. Using an electric mixer, beat the three eggs and 75g caster sugar together for five minutes until pale and fluffy.
  4. Combine the cooled melted chocolate into a fluffy egg and sugar mixture.
  5. Sift in 75g self-raising flour and 1 tbsp cocoa powder into the mixture and fold in gently.
  6. Pour into a greased cupcake tin and bake for 10-12 minutes. Allow to cool completely before glazing.
  7. Whip the fresh cream on high speed until stiff peaks form, about one minute. Do not overbeat. 
  8. Place in a piping bag and refrigerate while you make the ganache.


To make the ganache glaze:

  1. Warm the cream in a saucepan and add the chocolate pieces. Return to the heat and whisk until the chocolate has melted.
  2. Core out a little of the cupcake centre and remove the filling, then pipe in the fresh cream.
  3. Using a skewer, pour the ganache all over the cupcake to cover it completely, then decorate with a piece of flake on top. 
  4. Place the glazed cupcakes on a tray and refrigerate until set.
 
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