Last night, while David took the girls for a bedtime walk, I developed a crazy need for sweets and treats. Remembering I had a bit of chocolate cognac ganache leftover, I quickly decided upon the fairy cake recipe from Nigella Lawson. These babies whip up in no time, and you even mix them in a food processor, eliminating all of the multi-bowl business that baking normally requires. Twenty minutes later I had these delectable treats ready and waiting. I would not, however, let the girls have any because they already had a chocolate fest earlier in the day.
Their great-grandmother sent an Easter package and they quickly threw out the clothes for the chocolates. Zoe wanted that bunny in particular.
So, yes, I am a bit mean for making fresh-baked goodies and not sharing. But look at those faces! I think they had plenty sugary goodness yesterday. Besides, I caved and let them have one for breakfast.
{Fairy cakes}
Preheat to 400F
In a food processor, combine 7T sugar, 1/2 t vanilla, 2 eggs, pinch salt, 1stick softened butter, and 3/4 c self-rising flour. Blitz till smooth. While pulsing, pour 2-3T milk through the chute. This will make a fairly runny batter. Drop by the spoonful into muffin cups. It will not look like enough for 12, but is rises quite a bit. Bake for 15-20 minutes.
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This is a really spongy-dense cake. It is not overly sweet either, so it would make a great cake for a jam filling.
{For the ganache}
In a double boiler, combine 6 oz. semi-sweet chocolate with 3T half-n-half or cream. Stir gently while the chocolate melts. Add a few more T of half-n-half to make it as pourable as desired. When finished, take of the heat and pour in a few teaspoons of cognac. This will turn into more of a frosting when completely cooled. To make the fairy cakes, i pour over them while the ganache is warm, then allow to cool.
