It’s the result of going on a wild jungle adventure to Brazil, getting a promotion at work and becoming obsessed with lifting weights at the gym. Hey – how else am I supposed to turn that flab into fab?
But don’t worry, I have not stopped baking or eating. My most recent creation was this fabulous little cupcake that I threw together based on one of the best/worst recipes in Argentina.
Let me explain: Chocotorta is an icebox cake, eaten at every little kid’s birthday party from Ushuaia to Misiones. It can be easily thrown together with little preparation or mess. Really, it’s even easier than boxed cake and canned icing. Think: layers of chocolate biscuits slathered with dulce de leche, sour cream and loads of melted chocolate. The dulce de leche mixture makes the chocolate biscuits all soggy, which sounds gross- but the texture is addicting! Not to mention that it’s an instant sugar rush to head and oh-so delicious.
Since I haven’t been invited to any little kid birthday parties lately, I decided to make a slighty more sophisticated version of this Argentine classic. What I got was a moist, chocolately, carmely delight- not too sweet and just the right balance of chocolate/dulce de leche: the Chocotorta cupcake.
1/4 cup (25 grams) cocoa powder
25 grams shaved/chopped semi-sweet chocolate
1 cup (240 ml) boiling water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) butter, room temperature
1 cup (200 grams) sugar
2 large eggs
2 teaspoons pure vanilla extract
Preheat oven to 375F (190C)
Stir together cocoa powder, shaved chocolate and water until smooth. Let cool.
Whisk together dry ingredients.
Cream butter and sugar. Add eggs one at a time, then vanilla.
Stir in flour mixture and then chocolate mixture.
Fill cupcake tin 2/3 full and bake 16-20 minutes, or until a toothpick comes out clean, but the cupcakes are still springy to the touch.
Cool completely before frosting and filling them.
1/2 cup dulce de leche
1/2 cup of sour cream
Mix together very well. Put mixture in a pastry bag with a large round tip. Insert the tip into the bottom of the cupcake and give it a big squeeze (I like a lot of filling!)
Chocolate ganache frosting:
4 ounces (113 grams) semisweet shaved/chopped chocolate
1/4 + 2 tbls (90 ml) of heavy whipping cream
1 tablespoons (14 grams) unsalted butter
around 15 chocolate biscuits (if in Argentina, the Chocolinas brand is the recommended one)
Place chocolate in heat-proof bowl. Boil cream with butter and pour over chocolate. Wait one minute and then stir till smooth. Pour over cupcakes and before the ganache is dry, crumble up the chocolate biscuits and sprinkle on top of cupcakes. Top each cupcake with a whole biscuit.