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Recipe By Jaxters

Ref: 847
Heading: Bread & Baking
Cuisine: European (other)
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   125 g  Dark chocolate 70%
   80 g  Butter
   60 g  Plain flour
   60 g  Caster sugar
   4 Egg whites
   4 Egg yolks
   125 g  Dark chocolate 70%
   35 g  Butter
   35 ml  Double cream


  Step 1
First make the sponge, place chocolate into a heat proof bowl & place over a saucepan of simmering water (not touching) & melt, set aside to cool to warm.
  Step 2
Pre-heat the oven to 180°C fan.
  Step 3
Grease muffin moulds to the number of portions selected with butter.
  Step 4
For the sponge, place butter & sugar into a bowl & beat together with a electric hand whisk or in a mixer until fluffy, then add a yolk one at a time with a little of the flour, repeat until all the egg yolks & flour is mixed in, then add melted chocolate & mix in.
  Step 5
In a separate very clean bowl whisk the egg wites to stiff peak, then add 1/4 of the meringue to the sponge mix then using a silicon spatula fold in, then add another 1/4 fold in, then the rest of the egg white & fold in.
  Step 6
Fill muffin moulds equally with sponge mix, then bake for 25 mins until a skewer comes out clean, allow to go cold.
  Step 7
Place all the icing ingredients in the same bowl as used before for melting chocolate, melt & mix together then set aside to cool to warm.
  Step 8
Remove sponges from moulds & place on a rack, then pour over warm icing & coat the whole sponge using a cake spatula or knife, then allow to cool.

Suggestion & Tips

Excellent with a cup of good coffee. If you wish use a mini piping bag to decorate tops.
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