FoodCoop Recipes
Fairtrade Chocolate Cookie Cakes
Co-op Fairtrade dark chocolate is the perfect ingredient for these tasty bakes
Cook
45 minutes
Serves
18
Ingredients
For the cakes:
150g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
140g Co-op unsalted butter
175g light brown soft sugar
1 tsp vanilla extract
2 Co-op British eggs
185g Co-op plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
250ml Co-op semi-skimmed milk
For the icing:
150g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
125g Co-op unsalted butter
1 tbsp Co-op semi-skimmed milk
1 tsp vanilla extract
6 Co-op Irresistible triple chocolate cookies
Method
Preheat the oven to 190°C/fan 170°C/Gas 5
Put 18 standard paper cupcake cases into two muffin trays
Break the chocolate into a heatproof bowl
Put the bowl over a pan of simmering water, ensuring it doesn't touch the water
Heat gently until the chocolate melts
Leave the chocolate to cool slightly
Beat together the butter, brown sugar and vanilla extract until fluffy
Separate the egg yolks and keep the whites
Add the egg yolks to the mix and beat, then add the cooled chocolate and beat again
In another bowl, mix together the flour, bicarbonate of soda and baking powder
Add half this flour mixture and half the milk to the chocolate mixture, and combine
Repeat with the remaining flour mixture and milk
Beat the egg whites into peaks and fold into the chocolate mixture with a metal spoon
Spoon into the cupcake cases and bake for 18-20 mins until just cooked and fluffy
Remove from the tin to cool
Meanwhile, make the icing
Melt the chocolate over simmering water, as before
Leave to cool slightly
Add the butter, milk and vanilla extract into the chocolate and beat together
Spoon the icing onto the tops of the cooled cakes, then break each cookie into 3 pieces and top each iced cake with a piece
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1367kJ / 327kcal (16%) | 19.5g | 11.9g | 23g | 0.32g |
High · 28% | High · 60% | High · 28% | Medium · 28% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 34g.
