posted 9 May 2012, 08:58 by The Office
[
updated 4 May 2013, 03:04 by BHS Old Girls
]
Remember the cake stall? Well here is a yummy recipe from an old girl fit to take to the next one!  Chocolate Full Stops These little mouthfuls are well brought up, they are wonderfully cooperative, take neither no time to prepare or cook, and gently put the lid on dinner like a miniature chocolate bullet Makes 24
150g butternut squash cut into 1cm cubes
50g dark chocolate broken into sqaures
1 medium free range egg
60g caster suger
20g white rice flour
20g ground almonds
20g cocoa powder
2 tsp baking powder
Pinch of salt
For the grammatical icing:
100g golden icing sugar sieved
20g good quality cocoa powder sieved
2 tbsp strong black coffee (or boiling water if you dont care for coffee)
For the top:
Small silver or gold balls
You will need:
2 x 12 hole baby muffin trays
24 baby cupcakes cases
A blender
- Preheat the oven 10 180oC/350F/ Gas Mark 4, Line the muffin trays with the paper cases.
- Put the cubed butternut squash into a saucepan and cover with water. Boil for six minutes and cook through, discard the water and add the pieces of chocolate. Let them stand for two minutes until the chocolate has completely melted
- Whisk the eggs and sugar in a large mixing bowl for a full 3 minutes until thick and full of air, add the flour, ground almonds, cocoa powder, baking powder and salt to the mixing bowl, whisk until everything is mixed together.
- Blend the chocolate and butternut squash mixture together until you get a smooth puree, Finally, whisk the puree into the egg mixture until combined
- With the help of two teaspoons, dollop one teaspoon of mixture into each case so that it comes four fifths of the way up the side
- Bake in the oven for 12 minutes
- Once cooked removed, remove the cakes from the oven and set them to cool on a wire rack while you start the icing
- Mix the icing and the cocoa powder in a small mixing bowl, add the first tablespoon of coffee or boiling water and using the back of a wooden spoon work into a smooth paste. Add the other tablespoons of liquid, one at a time with a bit of mixing in-between. If you are not using the icing until much later, place a sheet of cling film directly on the surface to prevent it forming a skin.
- Ice each Full Stop with a little of the icing on the back of a teaspoon, giving hem a pool of gloss on their tops, Finish them off with a gold or silver ball for decoration!!!!!!!!!
Recipe thanks to old girl Fran Williams at www.chocolatefairycatering.co.uk Submit your recipe to the cake stall by emailing sarah@BHSOldGirls.co.uk |
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