Saturday, 17 March 2012

Black Velvet baby cakes

Black Velvet baby cakes


For the cakes

100g softened butter , plus extra for greasing
175g light brown soft sugar
1 egg
100g self-raising flour
50g ground almonds
½ tsp bicarbonate of soda
5 tbsp cocoa , plus a little extra for decorating
150ml Guinness

For the cream

200ml double cream
25g icing sugar
splash Champagne (optional)

Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely - the same way up they baked, don't turn upside-down.
Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.

587 kcalories, protein 5g, carbohydrate 52g, fat 41 g, saturated fat 21g, fibre 2g, sugar 36g, salt 0.59 g

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