Chocolate and Raspberry Mini Cakes

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It’s exactly a year ago since I wrote my first blog post. Happy 1st Birthday, Blog ! 🙂

I’ve really enjoyed my first year of blogging…
Just wonder why it took me so long to start it the first place 🙂

I would like to say thank you to everyone who follows this blog and takes the time to read what I have to share.  Here’s to another year & happy eating!

Let’s go straight to celebration with…

CHOCOLATE & RASPBERRY MINI CAKES

Ingredients:

4 eggs

200 g sugar

100 g plain flour

80 g cocoa powder

185 g butter, melted

1 punnet raspberries (about 250 g)

For the chocolate sauce:

100 dark chocolate (roughly chopped)

50 ml double cream

Method:

1. Preheat the oven to 200C, and butter liberally 8-10 mini moulds/mini pie tins.

2. Beat the eggs and sugar with the mixer until light and creamy (aprox 3 minutes), then add in the flour and cocoa powder, continue to beat until well incorporated. Pour in the melted butter and beat for a further few minutes until it looks like smooth, dark, rich batter.

3. Spoon 1 large tablespoon batter into each of the prepared moulds, then place 2-3 raspberries in the middle of each mould and top with a further tablespoon of cake batter.

4. Bake for approximately 10-12 minutes or until a skewer comes out dry. Allow to cool before removing from the moulds.

5. Meanwhile prepare the chocolate sauce. Gradually heat the chocolate and double cream over a low heat stirring constantly.

6. Remove the cakes from the moulds, drizzle over with a hot chocolate sauce and decorate with remaining raspberries.

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