Ingredients:
8 tablespoons unsalted butter, at room temp
3/4 cup sugar
2 eggs
6 1/2 ounces dark chocolate, melted and cooled
1 tablespoon Cointreau liqueur
1 tablespoon grated orange zest
2 cups self-rising flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 cup milk
8 ounces dark chocolate, coarsely chopped
1 1/2 cups heavy cream
Directions:
Preheat oven to 400F degrees.
Beat butter and sugar until creamy.
Add eggs one at a time, beating well after each addition.
Stir in the chocolate, Cointreau and grated zest.
Sift together the flour, cocoa and baking powder and fold into the chocolate mixture, alternately with the milk.
Divide the batter among 6 non stick muffin cups.
Bake for 30 minutes or until a skewer inserted in the middle of one muffin comes out clean.
Turn onto a wire rack and cool.
Double ganache icing- Place chocolate in a metal bowl.
Put the cream into a saucepan and bring just to a boil.
Pour cream over chocolate.
Let stand 2-3 minutes and then stir until smooth.
Set aside half of the mixture in a warm place and refrigerate the remainder until cold but not solid, about 20 minutes.
Beat the cooled ganache mixture with an electric beater until spreadable.
Spread over the tops of the cooled cakes and chill until firm, about 15 minutes.
When firm, pour over the remaining chocolate cream mixture.
Allow to set, about 5 minutes.
Serve with a dollop of cream or candied orange zest or your choice.
Servings: Serve
Time preparation: 60 min.
Time total: 130 min.