Mini Sponge with Chocolate Dripping All Over!
I'm back and it's nice to be home. Especially with a new fridge and a new OVEN!! heehee :)
And the first bake out of my spanking new oven is this..
and I attempted to make them look Xmassy.
Ingredients
120g Self-raising Flour/Sifted
100g Unsalted Butter/Softened
80g Caster Sugar
2 Eggs/Gently whisked
2tsps Vanilla Extract
Bake
1. Preheat oven to 180degC and line 12-muffin tray with paper cases.
2. Using an electric mixer, whisk the butter and sugar together until white and fluffy.
3. Add the gently whisked egg bit by bit, continue to whisk.
4. Add the vanilla extract, continue to whisk until everything is well mixed.
5. Stop the mixer and using a spatula, fold the flour in batch by batch. DO NOT attempt to mix the batter well, just fold in and ignore the lumps or uneven mixture.
6. Spoon the batter into the lined paper cases, half filled.
7. Bake the cakes at 180degC for 13-15minutes. Use a toothpick to poke through the cakes and when it comes out clean, means the cakes are baked.
Toppings
100g Dark Chocolates
50g Icing Sugar
30g Unsalted Butter
Silver Balls and Snow Powder(Edible, sold at Phoon Huat)
8. Meanwhile melt the dark chocolates, butter and icing sugar together in a bowl over a pot of boiling water, whisking with a fork. Leave aside to cool down.
9. Remove the cakes from the cases in order to cool faster. Place the cakes on a wire rack.
10. When the cakes are completely cooled down, using a teaspoon, spoon the cooled down chocolate mixture on the top of each cakes, allowing the chocolate to drip down on the sides.
11. Add the silver balls and using a small sift, sift the snow powder over the cakes for a xmassy effect! (can be replaced with nuts or dried fruits)
STAY TUNED for more xmassy goodies!
This is quite a 3 minute dish to wok up. And especially if you don't like the smell of salmon as much as me, pan-frying it before adding into soup or porridge is actually crafty method to reduce that fish odor.


Ingredients/Prep