delicious little cakes which stop rows about slices.
Step 1. pre heat the oven to 180c and grease the bottom of a 12 hole mini cake tin.
Step 2. In a stand up mixer, blend the cocoa and boiling water until smooth then add the rest of the cake ingredients and blend until it is a smooth, thickish batter. Then divide equally between the holes.
3. Bake in the oven for 10-15 minutes.
Tip: to ensure your cake is done insert a metal skewer (or fork) into one of the cakes.
4. When there done, take out of the oven and let them cool in the tin for a few seconds. Then push out and peel the silicone of the bottom and place on a wire rack.
Then serve warm or put in an airtight box and keep for 2-3 days
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 60 | ||
Calories from Fat: 37 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 176.2mg | 54 % | |
Sodium 58.3mg | 2 % | |
Potassium 55.8mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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