Double-chocolate cupcakes
Ingredients • 1 cup (250ml) thickened cream • 450g good-quality dark chocolate • 5 eggs • 3/4 cup (…
Ingredients
• 1 cup (250ml) thickened cream
• 450g good-quality dark chocolate
• 5 eggs
• 3/4 cup (165g) caster sugar
• 1 cup (150g) plain flour
• 1 tbs good-quality cocoa powder
• 1/2 tsp baking powder
• Sugar flowers (optional), to decorate (see note)
• Chocolate sauce
• 100g dark chocolate, broken into pieces
• 1/3 cup (80ml) thin cream
Method
1. Preheat the oven to 180°C (160°C fan-forced). Line an 18-hole patty pan with paper cases.
2. Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.
3. Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.
4. Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.
5. Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.
6. Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Stir until chocolate has melted.
7. Remove from heat and stir until smooth.
8. Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.
