The Cake Stall

Post date: May 09, 2012 3:58:0 PM

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

• 1. Preheat the oven 10 180oC/350F/ Gas Mark 4, Line the muffin trays with the paper cases.

  2. 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

  3. 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.

  4. Blend the chocolate and butternut squash mixture together until you get a smooth puree, Finally, whisk the puree into the egg mixture until combined

  5. 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

  6. Bake in the oven for 12 minutes

  7. Once cooked removed, remove the cakes from the oven and set them to cool on a wire rack while you start the icing

  8. 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.

  9. 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