Chocolate Friands

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April 14, 2013 by dgarnett2013

Chocolate Friands: Adapted by DG from recipe in Tartine by Elisabeth M. Prueitt & Chad Robertson

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Makes 14 cup cake size cakes or 24 mini cup-cakes. They are better the normal cup cake size as the centre stays slightly gooey, which is delicious.

Batter: 

  • 170g best 70% chocolate, coarsely chopped
  • 225g unsalted butter
  • 310g caster sugar
  • 105g plain flour
  • 2 tabs cornflour
  • 1/4 tsp salt
  • 4 large eggs

Ganache icing (optional):

  • 115g best 70% chocolate, finely chopped
  • 150ml double cream

Preheat the oven to 175 degrees C.

Line 2 muffin trays with muffin paper liners or use butter and flour and tap out any excess flour.

To make the batter:

Place the chocolate in a large mixing bowl – use the food mixer bowl if you have one.

In a small saucepan, melt the butter over a medium heat till it is very hot. Pour the butter over the chocolate and whisk or stir till smooth.

In a medium bowl, combine the sugar, flour, cornflour and salt and mix well.

Add the flour mixture to the chocolate mixture in 3 batches, whisking well after each addition.

Add two of the eggs and whisk until combined, then add the remaining two eggs and whisk till just incorporated. Be careful not to overmix the batter.

Fill the muffin cases 3/4 full.

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Bake until the cakes just start to crack  on top – about 15 – 20 mins.

Let cool for 10 mins on a wire wrack and then unmould them.

To make the ganache:

Place the chocolate in a small, heatproof bowl.

Bring the cream to just under boiling point in a small saucepan, and pour it over the chocolate and let it sit for a minute or two. Stir gently with a rubber spatula until the chocolate is melted and smooth.

Make sure the friands are cool before dipping them into the ganache. Hold each one by its side and dip the top into the ganache and then shake gently to let the excess run off the side. Return to the rack and let it set in a cool place. Don’t put in the fridge as condensation will form, spoiling the look of the ganache.

Made on the day when it finally felt like spring really had arrived. Rose painting en plein air.

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