- Average
- Average budget
Ingredients
- 1 cup self-rising flour
- 1/4 cup plain flour
- 1/4 cup cocoa powder
- 1/2 teaspoon bicarbonate of soda
- 5 3/4 ounces dark chocolate, chopped
- 4 3/4 ounces butter
- 1/2 cup soft brown sugar
- 1/4 cup water
- 1/4 cup buttermilk
- 1 egg, lightly beaten
- 2 ounces dark compound chocolate, melted
- 1/2 cup heavy cream, whipped
- 1 ounce butter
Preparation
Step 1
Preheat oven to 350 degrees. Line two 12-cup deep patty tins with paper cases.
Step 2
Stir flour, cocoa and soda into a large bowl. Make a well in the center. Combine chocolate, butter, sugar and water in medium pan. Stir over low heat until ingredients have melted and mixture is smooth,
Step 3
Gradually add chocolate mixture, buttermilk and egg to dry ingredients. Using a metal spoon, stir until the mixture is smooth. Spoon mixture into each patty case to about two-thirds full. Bake 30-35 minutes or until skewer comes out clean when inserted into center of cakes. Transfer to wire rack to cool. Repeat process with remaining patty cases and mixture.
Step 4
When patty cakes are cold, cut a small cavity in the top of each one, to a depth of about 1/2 inch. Melt remaining chocolate and butter together. Stir until smooth; cool slightly. Spoon a small amount of chocolate filling in top of each cake. Place melted compound chocolate in a small paper piping bag; seal end and snip off tip. Spoon or pipe onto cakes.