Gold praline topped chocolate cakes - recipe
-
Prepare
-
Serves
16 -
Cook
-
Skill
Medium
Ingredients
For the cupcakes
- 110 g Butter softened
- 2 Eggs large, whole
- 75 g Self-raising white flour
- 1 tsp Baking powder
- 40 g Cocoa powder
- 110 g Unrefined golden caster sugar
For the buttercream
- 75 g Plain chocolate (70% cocoa)
- 150 g Butter softened
- 300 g Unrefined golden icing sugar
- 1½ tsp Vanilla bean paste
- 1 tsp Milk (whole)
For the praline
- 110 g Unrefined golden caster sugar
- 110 g Almonds (blanched)
- Edible glitter (gold)
Find similar in:
-
1
Preheat the oven to 190°C (fan 170°C, gas mark 5). Line cupcake trays with 16 cupcake cases.
-
2
Place all of the cupcake ingredients in a mixing bowl and beat well until smooth.
For this step you'll need:
- 110g Butter softened
- 2 Eggs large, whole
- 75g Self-raising white flour
- 1tsp Baking powder
- 40g Cocoa powder
- 110g Unrefined golden caster sugar
-
3
Divide the mixture between the cupcake cases, making sure they are no more than two thirds full.
-
4
Bake for 15-18 minutes or until well risen and they spring back when gently touched. Leave to cool.
-
5
To make the buttercream melt the chocolate in a bowl over a pan of simmering water before leaving to cool slightly. Beat the icing sugar into the softened butter and add the vanilla. Mix in the melted chocolate, adding the milk if required.
For this step you'll need:
- 75g Plain chocolate (70% cocoa)
- 150g Butter softened
- 300g Unrefined golden icing sugar
- 1½tsp Vanilla bean paste
- 1tsp Milk (whole)
-
6
To make the praline: gently heat the caster sugar and almonds in a non-stick small frying pan to make a caramel. Try not to stir whilst the sugar is dissolving. Once the caramel has turned a golden colour pour onto non-stick baking parchment or a silicone mat, adding a sprinkle of the edible glitter immediately before leaving to cool. Once cool remove and break into pieces.
For this step you'll need:
- 110g Unrefined golden caster sugar
- 110g Almonds (blanched)
- Edible glitter (gold)
-
7
To assemble the cupcakes pipe a swirl of icing on top of each cake or smooth icing on with a pallet knife. Place a few shards of the almond praline on top of the icing and serve.