Dark Chocolate Drop Spongecakes

AuthorBobCategoryDifficultyBeginner

Light Vanilla and Almond Spongecakes with Dark Chocolate. Best eaten when hot so as the chocolate oozes out. Disgraceful Decadence!!

Chocolate Drop Spongecakes

Yields10 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 100 g Margarine
 100 g Caster Sugar
 2 Eggs
 150 g Self Raising Flour
 50 g Ground Almonds
 150 g Dark Chocolate Chips
 1 tbsp Vanilla Essence
 1 tbsp Almond Essence
 3 tbsp Milk

1

Prepare a bun tin with 10 paper cases.

Preheat your oven to 140ºC.

2

Put the margarine and caster sugar into a mixing bowl and beat until light and creamy.

3

Scrape down the bowl and add the eggs, one at a time, on full speed.

4

Now add the flour, ground almonds, chocolate chips, vanilla essence, almond essence and milk and blend slowly until the mixture is creamy.

5

Fill the paper cases two thirds full and then place the cakes in the oven for 25 minutes or until cooked and light golden brown. remove from the oven and cool.

Dark Chocolate Drop Sponge Cakes

Ingredients

 100 g Margarine
 100 g Caster Sugar
 2 Eggs
 150 g Self Raising Flour
 50 g Ground Almonds
 150 g Dark Chocolate Chips
 1 tbsp Vanilla Essence
 1 tbsp Almond Essence
 3 tbsp Milk

Directions

1

Prepare a bun tin with 10 paper cases.

Preheat your oven to 140ºC.

2

Put the margarine and caster sugar into a mixing bowl and beat until light and creamy.

3

Scrape down the bowl and add the eggs, one at a time, on full speed.

4

Now add the flour, ground almonds, chocolate chips, vanilla essence, almond essence and milk and blend slowly until the mixture is creamy.

5

Fill the paper cases two thirds full and then place the cakes in the oven for 25 minutes or until cooked and light golden brown. remove from the oven and cool.

Dark Chocolate Drop Sponge Cakes

Dark Chocolate Drop Spongecakes

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