My lovely work colleagues/cake tasters usually have a new delight to try each week but one vegetarian who does not eat eggs often misses out. I saw this lovely recipe for Chocolate Melting Moments and thought I would give it a go. I topped mine with a fresh strawberry as they had just come into season, yum. My vegie friend was suitably impressed.
Here is the recipe from You Magazine
MAKES ABOUT 12
- 150g unsalted butter diced at room temperature
- 75g icing sugar sifted
- 25g cornflour
- 120g self-raising flour
- 30g cocoa
FILLING
- 30g unsalted butter slightly softened
- 30g icing sugar plus extra for dusting
- 2 tsp cocoa
- Preheat the oven to 190C/170C fan/gas 5. Arrange about 12 paper cases in fairy-cake tins. In a food processor, cream together the butter and sugar until light, creamy and fluffy. Sift and add the cornflour, flour and cocoa, and combine. You should have a soft squidgy dough.
- Divide the dough into roughly 30g pieces and roll into balls (about the size of a walnut). Press a shallow dip into the top of each one then transfer to the paper cases, gently pressing them down into the papers to steady them. Bake for 15-20 minutes, then remove from the oven and leave to cool.
- Using an electric whisk, make the filling: whisk the butter, icing sugar and cocoa in a small bowl until pale and fluffy. Fill each hollow with about half a teaspoon of the filling (or use a piping bag if you wish). Dust with icing sugar using a fine strainer, then set aside for about an hour for the filling to set. If you like you can now peel the papers off. These will keep well for a few days in a sealed container somewhere cool.
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