90gbittersweet chocolate callets or chopped chocolate½ cup
14gbutter1 tablespoon
Instructions
Preheat oven to 425ºF. Prepare donut pan by applying non-stick spray.
Lightly whisk together buttermilk, eggs, oil and vanilla in a small bowl. Set aside.
In a large bowl, sift together the flour, cocoa powder, baking powder and espresso powder. Add the sugar and salt and combine.
Add the butter milk mixture to the flour mixture and stir until just combined.
Transfer the batter to a piping bag and snip the end. Pipe the batter into the donut mold.
Bake on the middle rack for 5-7 minutes, or until an inserted toothpick comes out clean. Remove from oven and transfer to cooling rack. Let pan cool down for about 5 minutes and pipe the remaining batter into the molds. Bake as above.
To make the glaze:
Place chocolate and butter in a bowl and set aside.
Heat the cream to a simmer in a saucepan. When the edges start to bubble lightly, remove from heat and pour over the chocolate and butter. Use a hand whisk to whisk until smooth. Let cool slightly.
For Amarula glaze -
replace half the whipping cream Amarula Cream Liqueur. Add a pinch of cinnamon.
For Bailey's Hot Chocolate glaze -
replace half the whipping cream with Bailey's Liqueur. Sprinkle glazed donuts with hot chocolate shavings.
For Grand Marnier glaze
- add two tablespoons Grand Marnier the zest of one small orange and a pinch of chili powder to cooled glaze.
To decorate:
Dip donuts in glaze and place on a cooling rack set over a cookie tray and decorate to your liking.