Mini chocolate christmas cakes -xxx-

Mini chocolate christmas cakes -xxx-

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The ingredient of Mini chocolate christmas cakes -xxx-

  1. 85 g (1/2 cup) raisins, seedless
  2. 95 g (1/2 cup) of dried figs
  3. 100mls (5 tablespoons) brandy or dark rum
  4. Melted butter or margarine to grease the molds
  5. 300 g (2 cups) white flour
  6. 1 1/2 tsp baking powder
  7. 1 1/2 teaspoons ground cinnamon
  8. 1 teaspoon of spices for gingerbread
  9. 85 g (1/2 cup) candied mixed peel
  10. 80 g (1/2 cup) pine nuts, toasted
  11. 250g dark chocolate, chopped
  12. 300 g (3/4 cup) honey
  13. 200g of butter
  14. 125mls (1/2 cup) of unsweetened applesauce
  15. 1/2 cup apricot jam, decorate
  16. 285 g (1 1/2 cup) dried figs, extra
  17. 100 g (2/3 cup) pine nuts, extra, grilled

The instruction how to make Mini chocolate christmas cakes -xxx-

  1. Combine the raisins, figs, chopped and brandy or rum in a small saucepan and cook over low heat for 3 minutes. (See microwave tip 1.) Remove from the heat.
  2. Preheat the oven to 160u00b0C.
  3. grease-16 brioche pans or 16 medium (80mls or 1/3 cup capacity) muffin pans with the melted butter or margarine.
  4. Sift together the flour, baking powder, cinnamon and mixed spice in a large bowl. Stir in the mixed peel, and pine nuts 100 g chopped chocolate. Combine the honey, butter and the remaining 150g of chocolate in a small saucepan and stir over medium heat until the butter and chocolate are melted and mixture is well combined. (See microwave tip 2.)
  5. Remove from heat and stir in the applesauce and raisin and fig mixture. Make a well in centre of dry ingredients, add the honey mixture and stir with a wooden spoon until well combined. Spoon into the prepared pans and bake in the preheated oven for 25 to 30 minutes or until just cooked and a toothpick inserted in center of cakes comes out clean. Stand in pans for 5 to 10 minutes before turning onto a wire rack to cool.
  6. To decorate, heat the jam in a small saucepan over medium heat until hot. (See microwave tip 3.) Remove from the heat and brush the jam on top of the cakes. Garnish with extra figs and pine nuts and brush generously with the rest of the jam. Stand until set. Store at room temperature in an airtight container for a maximum of 5 days. Package them on the day of the give.

Nutritions of Mini chocolate christmas cakes -xxx-

fatContent:
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