LIGHT CHOCOLATE CAKE
1st September 2016
50g Corn flour, 110g Self Raising Flour, 1/2 tsp Bicarbonate of Soda, 200g Unsalted Butter, 200g Dark Chocolate (Melted), 200g Caster Sugar, 2 Large Eggs, 1 tsp Vanilla Essence, 150g Tub Creme Fraiche
Cream butter and sugar until light and fluffy. Beat in eggs, then mix in rest of ingredients. Line several (makes about 12) 7cm baking rings/pastry cutters with baking paper, placed on a baking tray also lined with baking paper. Put about 100g of mixture in each. Bake at 180C for about 25-30 mins, until the tops begin to crack. Serve with whipped cream/ice cream. Dust with icing sugar.