Small Chocolate Cakes


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A light chocolate sponge filled with delicious cream for normal entertaining.

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Makes 10 to 12 cakes.
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2 eggs
170 gms plain flour (maida)
1 tsp levelled, baking powder
1 tbsp cocoa powder
115 gms margarine or butter
115 gms castor sugar
1/2 tsp lemon essence
glace cherries for decoration

For the filling
1 tbsp butter
3 tbsp icing sugar
2 tbsp fresh cream

  1. Sieve the flour, baking powder and cocoa.
  2. Beat the eggs.
  3. 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.
  4. Finally fold in the flour and a little water to get dropping consistency.
  5. Add the lemon essence and mix well.
  6. Fill tiny paper cups upto three-quarter height with the mixture and bake in a hot oven at 400°F for 20 minutes.
  7. Cool the cakes.
  8. Scoop out a little centre portion from each cake.
  9. Mix all the ingredients for the filling.
  10. Fill the centres of the cake with this filling. Put glace cherries in the centre and serve.

  2. Proceed as above using ingredients for eggless chocolate sponge cake and 1/2 teaspoon lemon essence instead of the above mixture.
1 review received for Small Chocolate Cakes

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 Reviewed By
Foodie #537465September 29, 2011

i tried this recipe and its turn out kids love it

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Reviewed September 29, 2011by Foodie #537465

i tried this recipe and its turn out kids love it

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