Sarah's Chocolate Ganache Buns
By Sarah Butler
Expecting guests? Sarah Butler’s luxurious chocolate ganache buns are the simplestway to spoil them.
8 people
12 minutes
40 minutes
Ingredients
- 20 g Butter
- 75 g Caster Sugar
- 2 tbsp Cocoa Powder
- 80 g Dark Chocolate
- 3 - Eggs
- 200 ml Fresh Cream (whipped)
- 75 g Self-Raising Flour
Ganache Glaze
-
100
g
Dark Chocolate
(broken into small pieces)
-
150
ml
Fresh Cream
Method
- Preheat oven to 180°C/160°C fan/gas 4.
- Melt together 20g butter, 1 tbsp cocoa powder, and 80g dark chocolate and allow to cool slightly.
- Using an electric mixer, beat the three eggs and 75g caster sugar together for five minutes until pale and fluffy.
- Combine the cooled melted chocolate into the fluffy egg and sugar mixture.
- Sift in 75g self-raising flour and 1 tbsp cocoa powder into the mixture and fold in gently.
- Pour into a greased cupcake tin and bake for 10-12 minutes. Allow to cool completely
before glazing. - Place freshly whipped cream in a piping bag and refrigerate while you make the ganache.
- Gently warm the cream in a saucepan and add the chocolate pieces. Return to the heat and whisk until the chocolate has melted.
- Core out a little of the cupcake centre and remove the filling, then pipe in the fresh whipped cream.
- Using a skewer, pour the ganache all over the cupcake to cover it completely. Refrigerate until set.
- Once set, decorate the buns with fresh raspberries and icing sugar - serve and enjoy.
