Individual Milk Chocolate Cakes
75g unsalted butter
75g milk chocolate, chopped
1/3 cup (80 g) firmly packed brown sugar
2 eggs, lightly beaten
1/2 cup (60 g) self-raising flour, sifted
80 g milk chocolate, chopped
2 tablespoons thick cream
1. Preheat the oven to warm 160Â°C (315Â°F/Gas 2-3). Line a flat-bottomed 12-hole cupcake tray with paper patty cases. Place the butter and chocolate in a heatproof bowl and place over a saucepan of simmering water-ensure the base of the bowl doesn’t touch the water. Stir until melted and combined. Remove the bowl from the heat; add the sugar and egg and mix. Stir in the flour.
2. Transfer the mixture to a measuring jug and pour into the patty cases. Bake for 20-25 minutes or until cooked. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.
3. To make the ganache, place the chocolate and cream in a heatproof bowl. Place over a saucepan of simmering water-ensure the base of the bowl doesn’t touch the water. Once the chocolate has almost melted remove the bowl from the heat and stir until the remaining chocolate has melted and the mixture is smooth. Allow to cool for about 8 minutes, or until thickened slightly. Return the cakes to the cold patty tin, to keep them stable while you spread one heaped teaspoon of ganache over the top. If desired, decorate with gold cachous.