I started with the chocolate ganache centers. The directions were to heat the chocolate and cream and mix together. Then, pour the warm ganache into an egg carton lined with plastic wrap and refrigerate. I really found this process cumbersome. I would have preferred to scoop out little balls of the chilled ganache with a very small ice cream scoop. I also had a problem with the consistency of the chilled ganache. The recipe stated that the chocolate should be between 60%-62% cacao. No problem. That is exactly what I used but it still did not set up properly. I stuck the whole thing in the freezer and mission accomplished.
The batter came next. Chocolate, butter, and cocoa powder are warmed and stirred until smooth. Separately, egg yolks and cream are combined and added to the chocolate mixture. A small amount of egg white is added to this mixture and the remaining whites are beat with cream of tartar and sugar. The whites are then gently folded into the chocolate mixture and spooned into mini brioche tins.
Side Note: Rose uses silicone molds but I just can't get into these contraptions. I don't feel comfortable with them so I used steel tins. I did not have a problem with this switch. I simply reduced the baking time by two minutes.
Any who.... I spooned the batter in each tin with a large ice cream scoop and gingerly placed the ganache ball in the center being careful not to push them down as instructed. In the end, I wish I had pushed them in a bit. The ganache balls stayed on the top and I was hoping they would fall to the center of the cakes. Then I baked, cooled and un-molded as instructed. I decided to serve with whipped cream and a sprinkle of powdered sugar and here is what I got:
Overall, I like the cakes but I have to admit, I still like the PC one better.
Hello to all my new baking friends. I am really looking forward to blogging with you!!