Stand Mixers or Cooking ChefWhisk tool
Ingredients 1 Butter 50 grams Cocoa powder 50 grams Ingredients 2 Dark chocolate 120 grams Butter 110 grams Ingredients 3 Eggs 4 Caster sugar 140 grams Plain flour 50 grams
Prep. (Before you begin) 1 - Melt the butter from Ingredients 1. 2 - Break up the dark chocolate. 3 - Cut the butter from Ingredients 2 into cubes and leave at room temperature to soften. Getting started Fit the Whisk tool to the machine. Stage 1 1 - Brush the Dariole moulds with the first item of Ingredients 1 (butter). 2 - Add the last item of Ingredients 1 (cocoa powder) to each side of the Dariole moulds. 3 - Rotate the moulds to line them with cocoa powder and tap out any excess. 4 - Place prepared moulds onto the baking tray. 5 - Chill in the fridge until needed. Stage 2 1 - Add Ingredients 2 (chocolate, butter) into the saucepan. 2 - Heat on a low heat until melted. 3 - Set aside. Stage 3 1 - Add the first 2 items of Ingredients 3 (eggs, sugar) into the Mixer bowl. 2 - Attach the Mixer bowl to the machine and fit the splash guard. 3 - Mix on speed Max for 3 minutes. 4 - Add the last item of Ingredients 3 (flour) into the Mixer bowl. 5 - Mix on speed 2 for 3 minutes. 6 - Transfer the chocolate mixture into the Mixer bowl. 7 - Mix carefully until combined. 8 - Pre heat the oven to 200ºC. 9 - Retrieve the moulds from the fridge. 10 - Pour the contents of the Mixer bowl into the moulds, leaving a 2 cm gap at the top. 11 - Bake for 8 minutes at 200ºC. 12 - Remove from the oven and leave to stand for 1 minute. 13 - Invert the moulds onto a plate. 14 - Serve.All recipes | Chocolate recipes