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Wednesday, January 30, 2008
#6: Chocolate Wasabi
For my birthday last year, co-workers got me cupcakes from a local cupcakery, Itsi Bitsi. Among those cupcakes was Chocolate Wasabi, which I was completely excited about, cos - what a combination! Should be awesome! Wooooo!
They were good, but mostly chocolate. I didn't really get a wasabi kick with them, which is what I was expecting. When I made mine, I wanted there to be a definite "whoa, burning" with them.
These are based on the recipe for Black Pearl Chocolate Cake (a Vosges creation, and anything by Vosges can be trusted.)
Makes 36 cupcakes
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tbsp. wasabi powder*
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
1 tablespoon vanilla extract
Whisk 2 cups boiling water, cocoa powder, and wasabi powder* in medium heatproof bowl. Whisk flour, baking soda, baking powder, and salt in large bowl.
Beat sugar and butter in a third bowl until fluffy, about 1 minute. Add eggs 1 at a time, beating until incorporated. Beat in vanilla extract.
Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Pour into cupcake tins, bake at 350F for 20 minutes.
*Baking completely kills the wasabi flavour, leaving nothing but chocolate. I'd leave it out next time.
1 c. water
1/2 c. sugar
Quite a lot! of Wasabi
Boil water, add sugar, add wasabi, reduce. I kept adding wasabi til I was satisfied that there was BURNING, which ended up being, I _think_ 1/8 of a cup. Maybe more or less. I got a 1/4 c. jar from Penzeys, and it's all gone, split between the syrup and the whipped cream.
1 c. whipping cream
1/4 c or less sugar
Quite a lot! of wasabi
Whip together cream, sugar, wasabi until light and fluffy. See above note re: wasabi quantities.
1 c. whipping cream
1 bar of scharffen berger chocolate
3/4 c. sugar
Boil cream, add chocolate, add sugar, stir & refrigerate until thickish.
Once cakes have cooled, brush lightly with wasabi syrup. Allow this to cool/set (I let it go overnight, and iced them in the morning, but you can do what you like, really)
Top cooled cupcakes with a thin layer of ganache, and a generous dollop of whipped cream.
On the way to work, these had an unfortunate accident getting out of the cab, so they got a bit .. smushed. Tehy still taste like awesome, but aren't the prettiest.
Posted by Brina at 09:06