INGREDIENTS

INSTRUCTIONS

FOR THE CAKE
FOR THE TOPPING
In a small saucepan, melt the butter, coffee granules and hot water
together until smooth then remove from the heat.
Add the cooking chocolate and castor sugar and stir thoroughly until the
chocolate has dissolved.
Sift together the flour and cocoa then add to the liquid chocolate mixture
and mix well.
Whisk the eggs and vanilla then add to the chocolate mixture.
Prepare 10-12 muffin cups (or 2 trays of 6 cups each) by lightly buttering
them then dusting lightly with flour. Tip out the excess.
Place 2 tablespoons of batter to into each of the muffin cups then add a
spoonful of white chocolate and some raspberries to the centre of each
muffin cup. Divide the remaining chocolate batter between the muffin cups
and tap gently to settle the mixture.
Bake at 150c. for 20 minutes or until firm on top when touched. When baked,
remove the cake from the oven and allow to cool in the tin for 5 minutes
then carefully loosen each little cake from the tin. Turn the muffin tray
upside down on a flat tray.
Meanwhile, make the topping heat the cream until boiling then pour over the
chocolate pieces that have been broken up and placed in a heatproof bowl.
Allow the cream and chocolate to sit for 10 minutes then gently but
thoroughly stir the mixture. Add the schnapps and stir again until smooth.
To serve, drizzle the chocolate sauce over the plate then carefully place
each cake in the centre of the plates. Add some thick cream or vanilla bean
ice-cream and serve.
Converted by MC_Buster.
Per serving: 2987 Calories (kcal); 299g Total Fat; (87% calories from fat);
23g Protein; 71g Carbohydrate; 1131mg Cholesterol; 2288mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit;
58 1/2    Fat; 3 Other Carbohydrates
Converted by MM_Buster v2.0n.

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