Ingredients :
175ml full-cream milk
60g plain chocolate, finely chopped
125g caster sugar
60g unsalted butter, at room temperature
1/2 tsp vanilla essence
1 large egg, beaten
150g self-raising flour
Fudge topping (I didn’t use this)
100g plain chocolate, finely chopped
1 tbsp golden syrup
25g unsalted butter, at room temperature
Method :
- Put the milk in a saucepan and heat until scalding hot but not boiling.
- Put the chocolate into a bowl, add about one-third of the sugar, then pour over the hot milk and stir until smooth and melted. Let cool.
- Put the butter in a bowl, add vanilla and remaing sugar. Using an electric mixer or wooden spoon, beat until light and fluffy, then gradually beat in the egg.
- Working in batches, stir in the chocolate mixture alternately with the flour.
- Mix well to make a smooth, thick batter.
- Pour or spoon into the paper cake cases until half full.
- Bake in a preheated oven at 180 deg C for 15-18 mins or until well risen and the cakes spring back when gently pressed with your finger.
- Remove from the oven and let cool on the wire rack.
Fudge Topping : -
- To make the fudge topping, which can be used for large sponge cakes as well as small cupcakes and fairy cakes, put the chocolae in the top of a double boiler, or in a heatproof bowl set over a saucepan of streaming but not boiling water and melt gently.
- Remove the bowl from the pan and stir in the syrup and butter.
- When smooth, let cool, stirring occasionally.
- When very thick and on the point of setting, dip the top of each little cake into the fudge topping (or spread it on) until thicky coated.
- Let set until firm.
- Beat eaten within 3 days.
Recipe from Heavenly Chocolate by Linda Collister.
