Saturday, March 16, 2013

Black Velvet Baby Cakes

Black velvet baby cakes
100g softened butter , plus extra for greasing
175g light brown soft sugar
100g self-raising flour
50g ground almonds
5 tbsp cocoa , plus a little extra for decorating
150ml Guinness
200ml double cream
25g icing sugar
splash Champagne (optional)
1.   Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely - the same way up they baked, don't turn upside-down.
2.   Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.

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