In the spirit of molecular gastronomy, we have created a dose of fizzing, popping and titillating chocolate cake bars. Have your guests eyes popping with joy when they discover what’s hidden in this yummy chocolate slice.
You can add chocolate popping candy to any dessert, although mainly as a topping, or incorporated into a cool mousse/ jelly/ frosting/ ganache, since popping candy will melt if it’s heated. Popping candy is very sensitive to air – that is why ours is coated in chocolate – to preserve the precious “pop”. In this recipe we used it as a topping.
- 190g Butter
- 1 1/5 cups (300ml) Castor Sugar
- 2 tsp. Vanilla Extract
- 4 eggs (separate yolk from egg white)
- ¾ cup Self-Raising Flour
- 1/3 cup Cocoa
- ¾ cup Plain Yoghurt
- 1 Tbs. Espresso / strongly brewed Coffee
Start by creaming the butter, sugar and vanilla in an mixer. Beat in egg yolks one at a time, mixing well after each addition. Mix in the sifted flour, cocoa and yoghurt and stir in the coffee. Beat the egg whites separately until stiff, and gently fold into the mixture. Spread the mixture into a silicone cake mould or small tray (25cm). Bake in at 180°C for approx. 40 minutes, or until the cake tester comes out clean.
- 120g Dark Chocolate
- 2 tsp. Espresso / strong brewed Coffee
- 120g Butter (softened)
- Icing Sugar – to taste, approx. 2 Tbs.
Heat the chocolate and coffee in a double boiler (bain-marie) and stir until melted. Remove from the heat, and beat in the butter (small amount at a time). Add the icing sugar and mix well. Allow the frosting to cool and thicken. Spread over the cooled chocolate slices.
Decorate with Chocolate Popping Candy. The recipe makes approx. 16 squares.