Quick & Easy

Roses and romance

roses and romance
12 Item
15M
35M
50M

Ingredients

White chocolate ganache

Method

1.Preheat oven to 170°C/340°F. Line 12-hole (¹/³-cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in egg. Drop ¼ cups of mixture into paper cases.
4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Make white chocolate ganache. Bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Cool 15 minutes.
6.Spread cold cakes with ganache. Top each cake with a dried rosebud.

Make sure the rosebuds have not been treated with any chemical sprays.

Note

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