Also popular as choco-lava cake, this cupcake has a molten gooey chocolate centre.Yum...
- 4 tablespoon soft margarine
- 55g caster sugar
- 1 large egg
- 85g self-raising flour
- 1 tablespoon cocoa powder
- 55g plain chocolate
- icing sugar, for dusting
- Put 8 paper baking cases in a muffin tin, or place 8 double-layer paper cases on a baking sheet.
- Put the margarine, sugar,egg, flour and cocoa in a large bowl and, using an electric hand whisk, beat together until just smooth.
- Spoon half of the batter into the paper cases. Using a teaspoon, make an indentation in the centre of each cake. Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake batter on top.
- Bake the cupcakes in a preheated oven, 190 C, for 20 minutes, or until well risen and springy to the touch. Let stand for 2-3 minutes before serving warm, dusted with sifted icing sugar.
Makes 8
Source: Essential Chocolate
Tips
Place a thick layer of chocolate pieces in each indentation to get a generous molten centre.
Bake till the top of the cake is cooked, but slightly moist. Do not bake too long till the crust on top is hard.
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