Mini Chocolate Christmas Pudding Cakes
4,9 / 10
- 11 ozs plain Dark chocolate (70% cocoa solids)
- ¼ cup milk
- 1 Tbsp Instant Coffee powder
- ¼ cup butter
- ⅔ cup superfine caster sugar
- 4 eggs
- ½ tsp vanilla extract
- ½ cup all-purpose flour
How healthy are the main ingredients?egg
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole mini muffin tin.
Melt the chocolate, milk and coffee in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Beat the butter and sugar until pale and fluffy.
Beat in the eggs and vanilla, then fold in the flour with the chocolate mixture, until evenly blended.
Spoon into the tins and bake for 10-15 minutes, until firm and cooked through. Leave to cool slightly.
Shape the warm muffins into balls, rolling them in your hands.
To decorate: cut the marzipan in half. Knead green colouring into 1 half and red into the other half.
Roll out the green marzipan on a surface dusted with icing sugar and cut out 12 holly leaves, using a cookie cutter or card template.
Pinch off small pieces from the red marzipan and roll into balls to form berries.
Place the cakes on a serving plate and dust lightly with icing sugar. Decorate with the marzipan leaves and berries.