March 8, 2010

What's Better than Cake Balls? Oh yes I did!

That's right, Brownie Balls. And can I just say. Yuuuummm. And also the next day. Even Yummmier.

Last week I was writing an article about Cake Balls and had this thought that involved chocolate and chocolate ganache, and more chocolate and maybe some chocolate liquor and some more...uh, you get the picture. All of that wrapped up in cake ball form. So when some friends invited us over for dinner and a Ponyo viewing, I jumped at the chance (excuse) to try my idea out.

This is basically that brownie recipe from last week with the butter and chocolate reduced a bit to make it cakier, the chocolate chips removed from the batter and used instead in the drizzle and a little fun in the form of some Vanilla Rum (not chocolate liquor on hand, so sad, I'll just have to make it all again...)

The one thing I will say is that, while they were good-rich, moist and seriously chocolaty, the next day the rum had soaked into the cake and created an almost truffle like denseness. So if you can keep away from them, hide them if you must, let them mellow for a day before diving in. Trust's worth it (But I wont tell if you eat one or two before hand)

For the Brownies

4 T butter, diced
2.5 ounces chocolate 70% or better
1/2 c + 2 T flour (I used bread flour and liked the results, but AP flour would be fine I think)
1/8 tsp baking powder
1/4 tsp salt
2 eggs
1 cup sugar

For the Ganache

4 ounces chocolate 70% or better
3 ounces half and half or cream (since these were going to be pretty rich, I went with half and half instead of cream, just to lighten it a bit)

For the Coating

12 ounces chocolate (I used a mix of chocolate chips, good chocolate and bittersweet bakers chocolate)

Preheat the oven to 325

Melt the chocolate (for the brownies) with the butter in a double boiler. remove from heat and allow to cool a little before adding the sugar and then the eggs, one at a time.

Mix the flour, baking soda and salt in a large bowl and then pour in the chocolate mixture, stirring just until combined. Pour into a well greased cake pan and bake 30 minutes.

While the cake is cooling (all the way, don't crumble it too early!) melt the ganache chocolate in that double boiler and mix in the cream (warm it up a little first or it will seize the chocolate) Stir briskly until the chocolate is smooth and glossy.

Fold the ganache into the cake and add a shot of vanilla rum (that would be a bottle of rum with a vanilla bean soaking in it) Roll the sticky cake chocolate concoction into 2 inch diameter balls.

As with the cake balls, chill the brownie balls in the fridge for a bit while you melt (again, I know) the last batch of chocolate and roll the balls around one at a time until they are evenly coated, removing them to a wire rack or freezer paper to harden. Drizzle any excess chocolate (add a little milk if you need to thin it out) over the top to pretty them up if you like. I'm sure they would be tasty without but hey, you can never have too much chocolate