Mini Easter Fudge Cakes
These pretty little nests of fudge are easy to whip up in the microwave and make the perfect vessel for just about any sweet Easter treat you can imagine. Makes 24 mini cakes or 12 larger cakes. Baked in our NN-CS89L 4-in-1 Convection Microwave Oven.
Ingredients
- 100 gbutter
- 100 gsoft brown sugar
- 100 gplain chocolate
- 50 mlhot water
- 1medium egg
- 0.5 tspvanilla extract
- 125 gself-raising flour
Icing:
- 100 gplain chocolate
- 50 mldouble cream room temperature, not fridge-cold
- 25 gicing sugar
Steps
1) Pre-heat the oven on CONVECTION 160 C.
2) Place mini cake cases into cake tins.
3) Melt the butter, sugar, chocolate and the 50ml of hot water in the microwave on high microwave for 2 minutes.
4) Set aside to cool.
5) Stir the egg and vanilla extract in to the cooled chocolate mixture.
6) Once combined stir the chocolate mixture in to the flour until smooth.
7) Spoon the blended ingredients in to the cases and cook on convection 160 C for 18 for mini cakes or 20 minutes for larger cakes.
8) For the icing melt the chocolate on high microwave for 1-2 minutes.
9) Stir in the double cream at room temperature, followed by the icing sugar.
10) Once the mix is spreadable, top each cake and decorate with your choice of sprinkles and sweets or mini Easter eggs.
Notes
