#donnahay

[hoardingrecipes]

Pumpkin Head Pizzas

[fullcravings]

Ricotta and Banana Toasts with Cinnamon Tahini

[yourcharleyk]

The completed project... #glutenfree #buckwheat #healtybaking #rainydayactivities Recipe thanks to @donna.hay #donnahay (at Auckland, New Zealand)

[chezagnes]

Baking is for snowy days . . #baking #donnahay #muffins #yummy #food #foodporn #magdalenas #picoftheday #foodie #instafood #instagood (en Parque De Roma)

[hoardingrecipes]

Spiced Snowflake Doughnuts

[hoardingrecipes]

Halloween Gingerbread Skeletons

[hoardingrecipes]

Halloween Marshmallow Bats

[plumbobpretties]

Indulge in these rich and decadent flourless chocolate cupcakes with a smooth and glossy ganache topping. A perfect treat for chocolate lovers!

Ingredients: 200g dark chocolate, chopped. 125g unsalted butter, chopped. 3/4 cup 150g granulated sugar. 1/2 cup 50g cocoa powder. 1 teaspoon pure vanilla extract. 3 large eggs. 1/2 cup 60g almond meal. 1/4 teaspoon salt. 200g dark chocolate, for ganache. 1/2 cup 120ml heavy cream, for ganache. 1 tablespoon unsalted butter, for ganache.

Instructions: Preheat your oven to 160C 320F and line a muffin tin with cupcake liners. In a microwave-safe bowl, melt the 200g of dark chocolate and chopped butter in 30-second intervals, stirring until smooth. Stir in the granulated sugar, cocoa powder, and vanilla extract into the melted chocolate mixture until well combined. Add the eggs one at a time, mixing well after each addition. Fold in the almond meal and salt until the batter is smooth. Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. To make the ganache, chop the remaining 200g of dark chocolate and place it in a heatproof bowl. In a saucepan, heat the heavy cream and 1 tablespoon of unsalted butter over medium heat until it just begins to simmer. Pour the hot cream mixture over the chopped chocolate and let it sit for 2 minutes, then stir until smooth and glossy. Let the ganache cool slightly, then pour it over the cooled cupcakes. Allow the ganache to set for about 30 minutes before serving. Enjoy your delicious flourless chocolate cupcakes with ganache!

Prep Time: 20 minutes

Cook Time: 20 minutes

st. paul's