Vanilla Pastry Cream

Chocolate Sponge Cake

Myers's Dark Jamaican Rhum

Ganache

Using foil baking cups - place them inside a paper party cup or a muffin tin to help them hold  their shape during fabrication. 

With a pastry bag - place 1 ounce of pastry cream in the bottom of each cup.

Use a cup cake, sliced into 1/4 inch slices. Each cupcake will make 4 Martha. If the diameter is too large, then cut it down to size with a round cookie cutter. Press the disc of cake firmly onto the pastry cream. The cake should  cover the surface of the pastry cream.

Mix the Rhum and Syrup together (this is meant to be stronger than the normal Rhum Syrup) Pour 1/4 ounce into each cup to drench the sponge cake.

Using a pastry bag with a medium star tip, garnish each cup with a rosette of the pure ganache. The ganache should be softened on top of a Bain Marie or for a few seconds in a microwave on power 2. Not too hard and not too liquid. It must be just right to bag out properly. Start the rosette by going around the outside first then working toward the inside to finish. The ganache should make good contact with the foil cup so that it will cling to it after chilling.

For the absolute best flavor. Try not to eat these the same day. Best on the second or third day. This is really difficult to do for a true chocolate lover.