A bit pressed for time lately, so I’ll be posting some of my failsafe options – the ones I do without having to think too hard. They include some of the recipes I’ve picked up from fellow bloggers.
Today’s recipe comes from my lovely cousin Ann – something she concocted in someone else’s kitchen while on holidays. I’ve ended up making this more often than she has – probably something to do with my children’s preference for chocolate, and not much else.
I’ve often done this for class parties, since you can balance them neatly on a paper napkin, thus eliminating any need for plates and spoons – or indeed, for cutting up of portions.
For my daughter’s 9th, I ran out of time to make the planned frosting. But they are so scrumptiously chocolatey, no one complained. Check out the facial expression:
- 100 g milk chocolate – I often use a Ritter bar
- 125g salted butter
- 2 eggs
- 2 capfuls vanilla essence
- ½ cup castor sugar
- ¾ cup self-raising flour
Melt butter and chocolate together in a saucepan over low heat.
Once melted, remove from heat and stir in sugar – the mixture will look grainy.
Beat in the 2 eggs one after the other – this helps smoothen out the mixture.
Beat in the vanilla.
Fold in the flour.
Pour into a small square tin or cupcakes cases. Don’t be alarmed by the sticky, gooey quality of the mix. All will be well.
Bake in a moderate oven until done.
Note: The batter will rise while baking and drop once out of the oven. The finished product will be crusty on top with a moist and chewy interior. Expect no leftovers.
You can see more of Ann’s recipes on her Fabulous Sugar blog.