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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Sift together “hot cake” mix and cocoa powder.
Chop chocolate and place it in a bowl together with butter. Melt over low heat or by double boiling.
In a bowl, cream together eggs and sugar.
Mix in the sifted dry ingredients. (Photo #1)
Stir in the melted chocolate (#2) and blend. (Photo #2)
Fill small aluminum cups with the batter 4/5 full. (Photo #3)
Bake in a preheated oven at 180 °C (365 °F) for 15 minutes until brown. (Photo #4)
If you prefer, sprinkle with confectioners’ sugar* after the cakes have been cooled.
(*not included in the ingredients list)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
8 aluminum cups |
318kcal |
45 minutes |
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| whole eggs |
100g |
| sugar |
20g |
| “hot cake” mix (pancake mix) |
100g |
| cocoa powder |
10g |
| chocolate |
50g |
| butter |
50g |
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