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Chocolate macaroon cakes
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"Top these delicious cakes with crushed amaretti biscuits or coffee glacè icing - I like to do half and half." Dan Lepard
175g double cream
4 tbsp cocoa
225g dark brown muscovado sugar
75g dark chocolate (70% cocoa solids), broken into small pieces
75g unsalted butter, cubed and chilled
50g ground almonds
2 tsp vanilla extract
175g plain flour
2 tsp baking powder
12 amaretti biscuits, roughly crumbled
1 x icing sugar, to dust
3 tsp instant coffee granules
200g icing sugar
1 tsp glucose
1. Preheat the oven to 160°C, gas mark 2. Line a 12-hole muffin tray with cases. In a saucepan, bring the cream, cocoa and sugar to the boil, stirring; cook for 1 minute. Put the chocolate and butter into a large bowl and pour over the hot cream; stir until smooth. Leave to cool for 5 minutes.
2. Add the almonds, eggs and vanilla to the chocolate mixture; beat until smooth. Combine the flour and baking powder and stir through the batter; spoon into the cases.
3. For the amaretti topping, sprinkle the biscuits over the cakes. Bake for 30 minutes, remove from the tin and cool on a wire rack. Serve warm with a dusting of icing sugar.
4. For the coffee icing, bake the cakes plain for 30 minutes, remove from the tin and cool on a wire rack. Dissolve the coffee in 2 tbsp freshly boiled water, then beat in the icing sugar and glucose. Swirl over the top of the cakes.
Typical values per serving:
|Energy||368kcals / 392kcals with coffee icing|
|Fat||21.6g / 19.5g with coffee icing|
|Carbohydrate||35.7g / 53.5g with coffee icing|
|Sugars||27.0g / 39.1g with coffee icing|
|Salt||0.38g / 0.39g with coffee icing|
This recipe was first published in February 2012.