Heat the oven to 160/gas 4. Fill a 12 hole muffin tin with muffin cases.
In a large bowl, melt the chocolate with the butter. Beat together the caster sugar and egg yolks until pale, then stir into the chocolate. Sift in the flour and baking powder, then beat into the mixture with a wooden spoon.
Whisk the egg whites until stiff, then fold into the mixture.
Half fill each muffin cases and bake for 20 mins. Remove from the tin and cool on a wire rack.
For the glaze, melt the chocolate, then stir in the butter and golden syrup. Spread on top of the cakes and decorate with chocolate shavings
Originally Submitted
4/7/2010
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