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I'm making some homemade peanut butter cups, but shaping them like bon bons instead. I don't have bon bon molds, so instead I'm dipping the peanut butter centers into tempered chocolate. As the chocolate coating sets, it contracts and my soft peanut butter center squirts out a little. Is there a way to prevent this, or do I need to do a second dipping? I've tried with both frozen and room temp centers (although peanut butter with a little vanilla, salt, and powdered sugar doesn't seem to freeze at all).
Chocolate cake with plums
The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.
This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.
Ingredients (25cm cake tin):
200g of flour
150g of butter
3 tablespoons of cocoa
120g of brown sugar
15ml of almond milk
100g of dark chocolate
1 teaspoon of baking powder
Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.
Enjoy your meal!
I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey.
Check it it out for a slice of pastry history.
BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way.
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