Small Chocolate Cakes
by Tarla Dalal
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Added to 115 cookbooks
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A light chocolate sponge filled with delicious cream for normal entertaining.
- Sieve the flour, baking powder and cocoa.
- Beat the eggs.
- Cream the margarine and sugar very well. When the mixture slight and creamy, add a little beaten egg and go on beating. If the mixture curdles while adding the eggs, add a little flour before adding th egg.
- Finally fold in the flour and a little water to get dropping consistency.
- Add the lemon essence and mix well.
- Fill tiny paper cups upto three-quarter height with the mixture and bake in a hot oven at 400°F for 20 minutes.
- Cool the cakes.
- Scoop out a little centre portion from each cake.
- Mix all the ingredients for the filling.
- Fill the centres of the cake with this filling. Put glace cherries in the centre and serve.
- VARIATION : SMALL CHOCOLATE CAKES (EGGLESS)
- Proceed as above using ingredients for eggless chocolate sponge cake and 1/2 teaspoon lemon essence instead of the above mixture.
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