-
1
Make the ganache.
-
2
Make a container to pour the ganache in with aluminum foil (8x6x2.5cm) If using a container, line it with a cellophane wrap.
-
3
Chop the chocolate and put it in a bowl.
-
4
Put heavy cream in a heatproof container and microwave until it comes to a boil.
-
5
Add the heavy cream to the chocolate.
-
6
When the chocolate has melted, add liquor to your liking and mix.
-
7
When the mixture is well incorporated, pour in the container from Step 1 and chill in the refrigerator to harden.
-
8
When it has harden, cut into 8 pieces and store in the refrigerator.
-
9
They will be soft if you keep them out, so be careful!
-
10
Make the batter.
-
11
Preheat the oven to 180C.
-
12
Put chocolate in a bowl and melt over a pot of simmering water.
-
13
When the chocolate has melted, add butter and let it melt.
-
14
When the butter has melted, add 3 egg yolks and mix.
-
15
Put the egg whites in another bowl for the meringue.
-
16
Sift cake flour, almond powder and baking powder into the mixture.
-
17
Mix gently.
-
18
Add sugar to the egg whites from Step 6 and whip up to a stiff meringue.
-
19
Refer to the Rice Flour Chiffon.
-
20
Pour half of the meringue in Step 7 and mix with a rubber spatula.
-
21
Stop mixing before all of the meringue is fully incorporated into the batter.
-
22
Add the rest of the meringue and mix.
-
23
Mix evenly and stop mixing when the meringue is fully incorporated.
-
24
Pour the batter into the muffin cups and fill until 1/3 full.
-
25
Drop one piece of ganache in the middle and slightly press it down into the batter.
-
26
Then pour the batter on top to fill the cups about 70% full.
-
27
Bake in a 180C oven for about 16 minutes (If the surface starts to crack and the ganache might run out, stop baking).
