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Sunday, 18 September 2011

Squashed Cupcake Truffles

Ever make or buy more cake than you can get through?? A few years ago I made about a quadruple batch of the chocolate cherry cupcakes.  I left about a third of them un-iced because I had this bright idea that as they had so much chocolate in them, they could be zapped in the microwave and turn into molten chocolate thingies (also because I ran out of glace cherries).  This sort of worked, but I was left with a whole load of cupcakes that were going a bit stale.  Anyway, I typed ‘stale cake recipe’ into google and found a fantastic idea for squashed cake truffles.  This is how I modified it for the chocolate cherry cupcakes.

Crumble up the cake into a big bowl, and add a handful of dried sour cherries, and a slug of some sort of chocolate-y cherry-y booze (I used cherry brandy).  Mix it all together and make small balls out of the goo – about the size of a walnut.  Dip the balls in melted chocolate (dark, or a mixture of dark and milk), and leave them to set on some foil or something else that wont stick.  Double-dipping in chocolate would be good too.  Now I don’t quite know what happens but inside that chocolate shell, magic happens and the whole thing tastes like something totally new, and really, really amazing.  Its actually worth making too much cake.

*For Passover* This would work really well with the prepackaged chocolate 'cake' that you can buy at Passover-time.

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