Happy Valentines Day 🙂
We had to do a pose that involved sitting on the floor, one leg pulled back, knee bent, to the chest.
then you had to slip an arm through the crook of the bent knee, twist the arm behind the back, take the other arm behind the back and clasp hands, and then casually straighten the bent leg so it was waving nonchalantly in the air.
all the while focussing on drishti and engaging bhandas.
what popped in to my head?
a roomful of cats all poised to, erm, wash themselves
You can see the meditation practice is doing a fine job of helping me control my thought processes. 🙂
So. Valentines Day. And what could be more appropriate then chocolate?
Gooey chocolate muffins with a gooey chocolate centre and gooey chocolate topping. With just a hint of orange to break up all that gooey ness a smidgen.
Perfect for a day that makes otherwise sane people go gooey.
You will need
80g softened butter
280g caster sugar
200g plain flour
40g cocoa powder
A sprinkling of salt
1tbsp baking powder
1 tsp orange essence
Grated zest of 1 small orange.
For the icing and filling
1 chocolate orange (175g) or a bar of orange infused chocolate such as Maya gold if you want to be a bit more upmarket
Plain chocolate to make the quantity of chocolate up to 250g
250ml double cream
Preheat oven to Gas 5, 190C
Cream together the butter and sugar then add the flour, cocoa, salt and baking powder. The texture will be very grainy, this is fine.
Ina jug mix together the eggs, milk, orange essence and zest.
Add the wet ingredients to the dry and mix together very well until you have a lovely, smooth batter
Spoon into muffin cases and bake for about 20 minutes. When cool enough to touch, place on a wire rack and let them cool completely before going any further.
To make the filling/icing, chop up the chocolates
And place in a bowl. Put the cream into a saucepan and heat until nearly boiling, then pour the hot cream over the chocolate. Give it a stir and then leave for a few minutes for the chocolate to melt before stirring again to combine thoroughly. Allow to cool.
Take your now cooled cupcakes
and with a sharp knife cut out a cork-shaped and sized lump from the middle of the cupcake
Fill the hole with the chocolate & cream ganache and replace the plug of cake, trimming it if need be.
Top with a generous, artistically swirled blob of ganache and adorn with more zest or whatever other sprinkles you fancy and happen to have to hand.
I would have inserted a picture of the completed cupcakes, but they seemed to disappear. Strange.
Eat and enjoy.