Pyrex National Baking Week

Homemade Family Time
15th - 21st
October 2018

Mini Chocolate Loaves

Desserts
5
Cooking time: 
15-30 minutes
Serves: 
Makes 9
Preparation time: 
15-30 minutes
Tags: 
Ingredients: 
  • 100g Stork tub
  • 100g Billingtons Golden Caster Sugar
  • 2 Happy eggs
  • 80g Plain Flour
  • 20g Cocoa Powder
  • ¼ tsp Baking Powder
  • 1 tbsps Just Milk
  • Chocolate Icing
  • Chocolate Decorations
Equipment: 
  • Scales
  • Mixing Bowls
  • Oven Thermometer
  • Spatula
  • Mini-Loaf Pan
  • Cooling rack
Method: 
  1. Preheat oven to 160c fan/180c/Gas Mark 4.
  2. Grease the recesses of the mini-loaf pan with melted butter.
  3. Sift together the plain flour, cocoa powder and baking powder.
  4. Cream together the Stork and sugar until light and fluffy.
  5. Add the eggs, one at a time with a spoonful of the sifted dry ingredients. Mix well.
  6. Fold in the remaining dry mixture, add the milk and stir to combine.
  7. Divide the mixture between the 9 recesses of a Flexi-Twist Mini Loaf pan.
  8. Bake in the oven for 25-30 minutes until the tops are a pale golden brown.
  9. Remove from the oven and allow to cool in the pan for five minutes before turning out and cooling on a wire rack.
  10. Once cooled decorate with chocolate icing and decorations.
  11. Tips: If your mini-loaves rise too much above the edge of the loaf pan, trim the tops when cooled before icing!
  12. For a flavour twist why not try icing with Strawberry Icing and topping with sliced fresh strawberries.

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