Makes 6
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 eggs, beaten
- 150g (5oz) self raising flour, sieved
- 25g (1oz) cocoa powder, sieved
- 25g (1oz) plain chocolate, melted
- For the butter cream:
- 225h (8oz) butter, softened
- 225g (8oz) icing sugar
- 100g (4oz) plain dark chocolate
- Ribbon, Smarties and silver balls to decorate.
Preheat oven to 180°C, 350°F, Gas Mark 4. Lline the base of 6 x 250ml (9fl oz) individual metal pudding bowls with Bake-O-Glide.
For the cakes: place all the ingredients in the mixing bowl of an electric stand mixer, fit the beater and beat on speed min, for approx. 30 seconds. Increase to speed 2 for 1 1/2 minutes, until pale and fluffy, scraping down if necessary. Divide between the pudding bowls, making a well in the centres. Place on a baking sheet.
2 oven AGA: Bake on a grid shelf set on the floor of the Roasting Oven with the cold plain shelf on the second set of runners down. Bake for approx. 20 - 25 minutes, until well risen.
3 & 4 oven AGA: Bake on the grid shelf set on the floor of the Baking Oven for approx. 25 minutes, until well risen.
Conventional cooking: Bake in the centre of the oven for 25 - 30 minutes, until well risen.
Remove from the heat and allow to cool in the tins for 5 minutes. Turn out onto a wire rack and allow to cool completely.
Cut off the tops to level if necessary and turn upside down.
For the icing :place all the ingredients in the bowl of the mixer, fit the beater and beat on speed 1 and beat for 1 minute, until smooth, scraping down if necessary. Spread over the cakes to cover completely. Tie a ribbon around each cake and decorate with sweets.
| Size | 5 |
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