For this recipe you need the following . . .
60g dark chocolate (i used cadburys bournville)
140ml water
90g butter at room temperature
220g brown sugar
2 medium eggs
100g self raising flour
2 tbs cocoa powder
40g ground almonds
1) Melt the chocolate with the water until combined and smooth.
2) Beat butter and sugar in a bowl, once fluffy add the eggs.
3) Sift the flour and cocoa, add with almonds and chocolate mixture to egg mixture.
4) Pop into 6 muffin cases. you will find the mixture is very runny, fear not, it will set.
5) Bake on a low temperature (about 170, or lower if you have a fan oven) for about 40mins, please check on them regularly, and remove from the oven once a cocktail stick inserted comes out clean.
and for the ganache . . .
80ml double cream
200g milk chocolate
1) Heat the cream in a small pan until simmering.
2) Add the chocolate, remove from the heat and stir until smooth.
3) Put in the fridge for about half an hour then get out your electric mixer and whip!
(if its not a stiff enough concistancy pop it back in the fridge for temn minutes ant try again)
Pipe the ganache in swirls on top of your cakes!!
Yum!
