Sticky Chocolate Florentine Cup Cakes
Sometimes you want to make something, but don’t quite have the right ingredients… but you go ahead and begin to bake anyway right?
Well I do in any case, and that’s how these little florentine cup cakes were created. I got half way through deciding to make florentines and couldn’t, so here you go!
55g Plain Milk Chocolate
1 tbsp Golden Syrup
55g Soft Dark Brown Sugar
115g Plain Flour
1 tsp Baking Powder
1 Large Egg (lightly beaten)
Half a tub of Glace Cherries
50g Ground Almonds
1 tbsp Golden Syrup (melted)
Handful of Almonds chopped in to quarters (length ways)
Preheat the oven to 160’C
Melt together the chocolate, golden syrup, butter and brown sugar over a low heat and leave to cool for 2 minutes.
Sift together the flour and baking powder into a bowl and mix in the melted chocolate mixture.
Add the egg and beat until blended.
For this recipe I used miniature cup cake cases as these are quite sweet (perfect with tea) and are best enjoyed in moderation!
Spoon the mixture into the cup cake cases until they’re half full.
Chop half the glace cherries into small pieces.
Mix together the golden syrup, ground almonds, raisins/currants and the chopped glace cherries glace cherries together until you’ve got a gooey, sticky mess,
Spoon a little bit of this mixture on top of each of the cup cakes.
When cooked these sink into the middle of each cake so that there’s a little surprise for anyone eating them.
Bake the cup cakes for 10-15 minutes or until a skewer comes out clean.
Sieve a bit of icing sugar over the top of the cup cakes
On top of each one add a piece of almond, 1/4 of a Glace Cherry and a few currants for a dainty decorative flare.
Finally, heat up some golden syrup over a low heat or in the microwave, and drizzle a little over each cake to bind the toppings together.
Leave to cool and enjoy with tea for a scrumptious miniature treat!