Servings: 0
Ingredients
- 100 g butter
- 100 g soft brown sugar
- 100 g plain chocolate
- 50 ml hot water
- 1 medium egg
- ½ tsp vanilla extract
- 125 g self-raising flour
- Icing:
- 100 g plain chocolate
- 50 ml double cream room temperature, not fridge-cold
- 25 g icing sugar
Instructions
- Pre-heat the oven on CONVECTION 160 C.
- Place mini cake cases into cake tins.
- Melt the butter, sugar, chocolate and the 50ml of hot water in the microwave on high microwave for 2 minutes.
- Set aside to cool.
- Stir the egg and vanilla extract in to the cooled chocolate mixture.
- Once combined stir the chocolate mixture in to the flour until smooth.
- Spoon the blended ingredients in to the cases and cook on convection 160 C for 18 for mini cakes or 20 minutes for larger cakes.
- For the icing melt the chocolate on high microwave for 1-2 minutes.
- Stir in the double cream at room temperature, followed by the icing sugar.
- Once the mix is spreadable, top each cake and decorate with your choice of sprinkles and sweets or mini Easter eggs.
Notes
Makes 24 mini cakes or 12 larger cakes.
Check out our Steam Combi microwave: http://www.panasonic.com/au/consumer/household/microwave-ovens/nn-cs894s.html.
Check out our Steam Combi microwave: http://www.panasonic.com/au/consumer/household/microwave-ovens/nn-cs894s.html.
