Chocolate Cups recipe
information
Calories 505 per cake,
Preparation time 25 minutes,
Cooking time 5 minutes
ingredients
225 g (8 oz) plain chocolate
225 g (8 oz) chocolate or coffee cake, crumbled
1 tablespoon cocoa powder
2 tablespoons rum or sherry
50 g (2 oz) chopped mixed nuts
1 tablespoon chocolate spread
300 ml (1/2 pint) double or whipping cream
chopped nuts to decorate
225 g (8 oz) chocolate or coffee cake, crumbled
1 tablespoon cocoa powder
2 tablespoons rum or sherry
50 g (2 oz) chopped mixed nuts
1 tablespoon chocolate spread
300 ml (1/2 pint) double or whipping cream
chopped nuts to decorate
method
1. Place eight double thickness paper cases (one case inside another) on a wire rack. Heat the chocolate in a basin over a saucepan of hot, not boiling, water until melted.
2. Brush the chocolate fairly thickly around the inside of the cases, then leave to cool and set.
3. Meanwhile, mix together the cake crumbs, cocoa powder, rum or sherry and nuts.
4. When the chocolate has set, carefully peel off the paper cases, and fill the chocolate cups with the mixture.
5. Mix the chocolate spread with 2 tablespoons of the cream. Whip the remaining cream until thick, then fold in the chocolate mixture.
6. Spoon into a piping bag fitted with a star nozzle and pipe swirls of chocolate cream on the top of the cake mixture and decorate with chopped nuts. Chill before serving.
Cook's Tip
When melting chocolate be careful not to over-heat it or it will go grainy. Also take care not to get any drops of water in the chocolate, always dry bottom of bowl.
2. Brush the chocolate fairly thickly around the inside of the cases, then leave to cool and set.
3. Meanwhile, mix together the cake crumbs, cocoa powder, rum or sherry and nuts.
4. When the chocolate has set, carefully peel off the paper cases, and fill the chocolate cups with the mixture.
5. Mix the chocolate spread with 2 tablespoons of the cream. Whip the remaining cream until thick, then fold in the chocolate mixture.
6. Spoon into a piping bag fitted with a star nozzle and pipe swirls of chocolate cream on the top of the cake mixture and decorate with chopped nuts. Chill before serving.
Cook's Tip
When melting chocolate be careful not to over-heat it or it will go grainy. Also take care not to get any drops of water in the chocolate, always dry bottom of bowl.
serving amount
makes 8
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