Per Nana ~
Whenever I cook or bake, I always try to have everything measured,
chopped, or whatever else has to be done before I get started.
This week was no exception.
However, after chopping the Baker's chocolate into fine pieces
and adding it to the batter, I realized that I used semi sweet
chocolate, leaving me with only unsweetened for the ganache.
I prepared the ganache topping anyway and even though it was strong tasting,
it seemed to work. Unfortunately, it was not a glossy ganache and I'm
not sure if it was because of the chocolate I used or if I just screwed it up.
We did enjoy these little cakes - they were quite delicious.
Because they are so rich, you can't eat too many.
Per Tricia ~
These little desserts are deadly.
They are simply delicious and they go down
too easily in this "mini-fied" size :)
Dorie's batter consists of the typical ingredients that you would use for
a chocolate chip cookie but she relies on almond flour with just a touch
of all purpose flour add in. As I added the melted butter to the sugar
and almond flour I just kept thinking "wow", this is going to be sweet.
|"Old school" Sears mini cupcake tins-compliments of Nana !|
It was very rich indeed and adding slivers of chopped chocolate
(to get the "tiger" marks) added to the candy like quality of these little gems.
And that's all before I added the optional chocolate ganache glaze.
A little goes a LONG way, which is actually great.
And while we don't need such decadent desserts hanging around, I do
think these would be a great way to update the typical chocolate chip options
and make them a more impressive and "company worthy" little treat.