Rachel’s flour­less mini-choco­late cakes

Belfast Telegraph - - LIFE -

WHAT YOU’LL NEED

100g un­salted but­ter

300g plain choco­late, bro­ken in pieces 4 medium free-range eggs

3 tb­sps brown sugar

Pinch of salt

3 tb­sps ar­row­root

METHOD

Pre­heat oven to 200 de­grees/ gas mark 6. Grease a mini muf­fin tray. Put the but­ter and choco­late in a heat­proof bowl over a pan of sim­mer­ing water, stir oc­ca­sion­ally, and once melted al­low to cool. Crack the eggs into a sep­a­rate bowl, add the sugar and beat for four to five min­utes with a hand held whisk. Stir the salt and ar­row­root into the choco­late un­til com­bined. Pour half of the egg mix­ture into the choco­late and stir gen­tly, stir in re­main­ing half. Half fill the muf­fin tins with choco­late mix­ture and bake for seven min­utes.

Recipes do­nated by Rachel Stevens for Tilda — United Na­tions World Food Pro­gramme 2017 Mums Help­ing Mums cook­book. Tilda will do­nate a meal for ev­ery bag of Pure Bas­mati Dry (5kg, 1kg) sold to mums in Bangladesh. Celebri­ties have do­nated recipes to the cook­book, which can be down­loaded at tilda.com

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