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Ingredientes
- 8 ounce All-purpose flour
- 1 tsp Bicarbonate of soda
- 1/4 tsp Salt
- 2 ounce Cocoa pwdr
- 5 ounce Butter, softened
- 10 ounce Caster sugar
- 3 x Large eggs
- 2 tsp Peppermint essence
- 8 ounce (fl) Lowfat milk
- 3 ounce Plain chocolate
- 2 ounce Butter
- 1 tsp Peppermint essence
Direcciones
- Preheat oven to 180C/350F/4. Line 20 deep muffin or possibly bun tin with paper cases.
- Sift together flour, bicarbonate of soda, salt and cocoa pwdr.
- In another large bowl, using an electric mixer, beat the butter and sugar till light and creamy, about 5 mins. Add in Large eggs, 1 at a time, beating well after each addition, then beat in the mint essence.
- On low speed, beat in flour and cocoa mix alternately with the lowfat milk just till blended. Spoon into paper cases, filling each tin about 3/4 full.
- Bake for 12-15 mins, till a fine skewer comes out clean; don't overbake.
- Cold in the tins on a wire rack for 5 mins, remove the cakes to wire rack to cold completely.
- Meanwhile, prepare the glaze. In a saucepan over low heat, heat the chocolate and butter, stirring till smooth. Remvoe from heat and stir in mint essence. Cold till spreadable, then spread on top of each cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 259 | |
| Calories from Fat 163 | 63% |
| Total Fat 18.72g | 23% |
| Saturated Fat 11.31g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 292mg | 12% |
| Potassium 133mg | 4% |
| Total Carbs 20.6g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.32g | 2% |
| Protein 4.87g | 8% |
