Chocolate Cup Fruit Cake
Level
moderate
Cooking
25 min
Preparation
40 min
Ingredients
Servings
8
| Ingredients A | |
Plain Flour sifted | 140 g |
Cocoa | 40 g |
Baking Powder | 1 tsp |
Bicarbonate Soda | 1⁄4 tsp |
Castor Sugar | 35 g |
| Ingredients B | |
Butter | 230 g |
Vanilla Essence | 1⁄2 tbsp |
Egg use yolks | 6 |
| Ingredients C | |
Walnut chopped | 40 g |
Milk | 3⁄8 cup |
Honey | 1 tsp |
Cooking Chocolate melted | 90 g |
Mix Fruits | 450 g |
Instant Coffee mix with 1 tbsp of hot water | 1⁄2 tsp |
| Ingredients D | |
Egg use egg whites | 6 |
Castor Sugar | 70 g |
How to cook
Prepare batter mixture
- Cream ingredients B well for a few minutes. Add egg one by one and continue beating.
- Add in ingredients C and instant coffee slowly, fold in ingredients A to form the batter.
- Beat egg whites and sugar of ingredients D to form meringue. Fold in meringue with batter gently.
Start baking
- Put paper cups in muffin pans and spoon in cake batter into paper cups.
- Bake in the oven at 180°C for 20-25 minutes or until the cake is done.
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