Warm chocolate truffle 'cup' cakes
Makes: 4
Prep time: 5 minsTotal time: 
Photograph by Martin Poole
Warm chocolate truffle 'cup' cakes
Makes: 4
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
397Kcal
Fat
22gr
Saturates
13gr
Carbs
44gr
Sugars
35gr
Fibre
2gr
Protein
7gr
Salt
0.7gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 tbsp soft butter
- 100g Belgian milk chocolate, in squares
- 1 large egg
- 3 tbsp crème fraîche
- 4 tbsp light brown soft sugar
- 3 tbsp plain flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
To decorate
- cocoa powder
- mini chocolate eggs
Step by step
- Divide the soft butter and squares of milk chocolate between 4 microwaveable teacups – about 175ml capacity. Microwave to melt the mix for 1 minute at 800W, in 15-second bursts, stirring in between.
- Break the egg into a bowl, add the crème fraîche and light brown soft sugar; whisk lightly to mix.
- Sift the flour, cocoa powder and baking powder into the egg mix; whisk. Pour into the cups; mix so the butter and chocolate are incorporated. Microwave, 2 at a time, for 1 minute 40 seconds at 800W.
