Chocolate Castles
Ingredients
- 4 oz butter or margarine
- 4 oz caster sugar
- 2 eggs tightly beaten
- 3 oz seif-raising flour sifted
- 1 oz cocoa powder sifted
- 6 tablespoons chocolate spread
- 4 oz chocolate vermicelli
- 18 chocolate buttons
Instructions
- Thoroughly grease 18 dariole tins and stand them on a baking tray.
- Cream the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs. Fold in the flour and cocoa powder using a metal spoon.
- Divide the mixture between the tins. Bake in a hot oven for 10 - 12 minutes. Turn out on to a wire rack and leave to cool.
- Smooth the chocolate spread over the top and sides of the castles and roll in the vermicelli. Top with chocolate buttons.
- If the chocolate spread is slightly too thick to spread over the cakes, then warm it in a basin in the microwave. Allow 30 seconds on full power.
Notes
Oven temperature 220°C, 425°F, gas 7
Calories: 176 kcal
Carbohydrates: 23 g
Protein: 2 g
Fat: 9g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 33 mg
Sodium: 70 mg
Potassium: 64 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 184 IU
Calcium: 24 mg
Iron: 1 mg