Name: Soft-centred choc-mint cakes
Cook time: 60 min
Total time: 60 min
Ingredients: 90 gram dark eating (semi-sweet) chocolate, coarsely chopped; 90 gram butter, chopped coarsely; 3 eggs, separated; 2 tablespoon caster (superfine) sugar; 2 tablespoon plain (all-purpose) flour; 2 x 20g mint patties

Ingredients

90 gram dark eating (semi-sweet) chocolate, coarsely chopped

90 gram butter, chopped coarsely

3 eggs, separated

2 tablespoon caster (superfine) sugar

2 tablespoon plain (all-purpose) flour

2 x 20g mint patties

Method

1.Preheat oven to 180°C. Grease four holes of 6-hole (¾-cup/180ml) texas muffin pan.

2.Stir chocolate and butter in small saucepan over low heat until smooth; cool 5 minutes.

3.Meanwhile, beat egg yolks and sugar in small bowl until thick and creamy; stir in sifted flour and chocolate mixture.

4.Beat egg whites, in clean small bowl, until soft peaks form; fold into chocolate mixture. Spoon mixture into pan holes; bake 5 minutes.

5.Cut mint patties into quarters; push two quarters into centre of each cake.

6.Bake cakes further 6 minutes. Stand cakes 2 minutes before serving warm, dusted with a little sifted cocoa powder.

A mint pattie is a round chocolate-coated confectionery with a soft peppermint centre. It is available from most supermarkets. You may also use Griffin’s mint treat bites if mint pattie’s are not available.
Note

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Ingredients

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