**RECIPE & GUIDE** Chocolate Mug Cakes Cooking Time : 40 minutes Bake : 160ºC / Fan Oven 140ºC / Gas Mark 3 / 325°F Requires: 2 Clean Food Tins (Labels Removed) Ingredients : 110g / 4oz Plain Flour 110g / 4oz Stork Margarine 110g / 4oz Caster Sugar 1 ½ tbsp / 23g Good Quality Cocoa 1 tsp / 5g Baking Powder 2 Free Range Eggs (Beaten) 5tsp / 25ml Whole Milk Method : Sieve together the flour, cocoa and baking powder. Add the margarine, caster sugar, beaten eggs, and milk and combine. Grease and line both tins leaving the baking paper slightly higher (4cm / 1 ½ inches). Carefully pour the mixture into the tins, filling to the 2/3 mark. Bake for 40 minutes at 160ºC / Fan Oven 14/ºC / Gas Mark 3 / 325°F. Leave them to cool for 30 minutes before removing them from the tins. Leave to cool completely on a wire rack. Making the Milk Chocolate Ganache Filling & Crumb Coat Ingredients : 100g / 3.5oz Good Quality Dark Chocolate 100g / 3.5floz Double Cream Method : Place the chocolate and the cream together in a glass bowl and heat over a saucepan of simmering water, stirring until thoroughly combined. Remove from heat and leave to cool. Once cooled, refrigerate for an hour until firm. Mix until soft, whipped and fluffy. Making the Milk Chocolate Ganache Topping Ingredients : 50g / 2oz Good Quality Dark Chocolate 50g / 2floz Double Cream Method : Place the chocolate and the cream together in a glass bowl and heat over a saucepan of simmering water, stirring until thoroughly combined. Sprinkle with marshmallows. Like It! Make It! Share It! CakeBaker x
Posted on: Thu, 24 Jul 2014 11:10:04 +0000
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