Loved the presentation of this dessert. Had to try it and it turned out beautifully.
See below for two day method of preparation if you do not want to do this all at once.
Cocoa Sambuca Mini-Cakes
1/2 C all purpose flour
1/2 C unsweetened cocoa powder
1 tsp. baking powder
1/2 C. granulated sugar
1 large egg
1 large egg yolk
1/4 pound (1 stick) unsalted butter
1/4 C black sambuca
Preheat oven to 325 F.
Line each miniature muffin cup with mini size (15/8″) foil bake cups.
Sift flour, cocoa powder and baking powder onto large piece of parchment paper and set aside.
Place sugar, egg, and egg yolk in an electric mixer bowl fitted with a paddle.
Beat on high for 2 minutes until mixture is thickened and light in color.
Operate mixer on low and add butter slowly in a steady stream. Mix until incorporated, about 1 minute.
Continue to operate on low and add the dry ingredients. Mix until incorporated, about 1 minute. Scrape down sides with a spatula.
Continue on low while adding the black sambuca in a slow steady stream, mix until incorporated about 30 seconds. Now beat on medium for 30 seconds.
Remove bowl from mixer and use rubber spatula to finish mixing.
Position 1 tablespoon of the cake batter in each bake cup.
Place muffin tins in top and centre of oven, rotating halfway through baking time.
Bake 10-13 minutes until toothpick comes clean from the centre of muffin.
Remove from oven and cool at room temperature in the tins for 10 minutes.
Remove the muffins from the tins at set aside at room temperature.
Mocha Sambuca Ganache
4 oz semi sweet baking chocolate, coarsely chopped
1/3 C heavy cream
3 T whole expresso beans
1/2 oz unsalted butter
1 T black sambuca
2 tsp granulated sugar
24 chocolate covered espresso beans
Makes 24 shooters
Place the semi sweet chocolate in a medium bowl.
Heat the heavy cream, espresso beans, butter, black sambuca and sugar in a small saucepan over medium heat. When hot stir to dissolve the sugar and butter. Bring to a boil.
Pour the boiling cream mixture through a strainer held over the chopped chocolate; stir with a whisk until smooth.
Transfer the ganache to a baking sheet with sides and spread evenly. Refrigerate 45-60 minutes until firm to the touch.
Remove the firm ganache from refrigerator and transfer to the bowl of the electric mixer, fitted with a paddle. Beat on medium for 30 seconds until slightly lighter in color. Remove from mixer and finish mixing with rubber spatula.
Transfer ganache to pastry bag fitted with a medium straight tip.
Pipe approximately 1 heaping teaspoon of ganache onto each cake.
Place a whole chocolate coated espresso bean onto the ganache of each mini cake and serve immediately.
The shooters may be prepared over 2 days.
Day 1: Bake the individual cocoa sambuca mini cakes. Once they are cooled, cover with plastic wrap and refrigerate.
Day 2: Remove the mini cakes from the refrigerator. Make the Mocha Sambuca Ganache. Pipe the ganache onto the mini cakes. Garnish with chocolate covered espresso bean.
Assemble Shooters: A long stemmed shooter glass works best. Pour white Sambuca in bottom bottom third of shooter glass. Using a spoon, angled in the glass, slide the black sambuca onto the white sambuca in the second third of the glass (layered look).
Place the finished Cocoa Sambuca Mini Cake on the top and serve. (Mini Cake should be suspended on the top of the glass over the Sambucas)
Taken from Celebrate With Chocolate by Marcel Desauliniers.