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