BAKE of the week
Calling all chocoholics! Today’s bake of the week is a double chocolate hit.
Before eating, they look like chocolate sponge puddings. Nice, but maybe not spectacular. Each one, though, contains a lovely Lindor chocolate.
Best enjoyed just out of the oven, or heated up slightly so the chocolate centre goes warm and gooey.
Thanks to Rodda’s for this week’s recipe.
You’ll need
● 50g butter
● 50g plain chocolate
● 125ml milk
● 8g cocoa powder
● 150g self-raising flour
● ½ tbsp bicarbonate of soda
● 112g golden caster sugar
● 1 free-range egg
● 6 Lindor chocolates
Method
1. Heat the oven to 180C/160C fan/ gas mark 4/350F. Grease six mini pudding tins, or line a bun tray with muffin cases.
2. Melt the butter and chocolate together over a pan of simmering water.
3. Whisk the rest of the cake ingredients – everything except the Lindor chocolates – in a bowl until smooth. Beat in the chocolate and butter mix.
4. Divide the mixture between the six mini pudding tins, then push a Lindor chocolate into the centre of each.
5. Bake in the oven for about 15-20 minutes.
6. Crown with a dollop of Rodda’s Cornish clotted cream and enjoy!