Ingredients
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250g butter, chopped
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200g dark chocolate, chopped
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2 cups caster sugar
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1 1/2 cups self-raising flour
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3/4 cup plain flour
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1/3 cup cocoa powder
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2 eggs, lightly beaten
Method
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1Preheat oven to 180°C/160°C fan-forced. Line two 12-hole, 1/3-cup capacity muffin pans with paper cases.
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2Place butter, 1 1/2 cups cold water, chocolate and caster sugar in a large saucepan over medium heat. Cook, stirring, for 5 minutes or until melted. Stand for 10 minutes to cool.
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3Sift flours and cocoa into a large bowl. Gradually pour in cooled chocolate mixture, stirring with a wooden spoon until mixture is combined and smooth. Add egg and stir until combined.
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4Spoon mixture into prepared pans. Bake for 30 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pans for 5 minutes. Transfer to a wire rack to cool.
Source: taste.com.au
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