My children helped to prepare this recipe and they devoured them while still warm, because the chocolate was still melted. The next day, at breakfast, the cakes were still soft. A true success!
2 people made this
Makes: 12 cakes
100g plain chocolate, cut into small pieces
130g caster sugar
4 tablespoons honey
150g butter, melted
180g plain flour
1 pinch salt
1 teaspoon baking powder
flaked almonds to decorate
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 180 C / Gas 4. Butter 12 mini cake tins. Place the chocolate pieces into the freezer while you prepare the cake mixture.
Whisk the eggs with the caster sugar in a jug until pale yellow and creamy. Stir the honey into the melted butter, then whisk into the egg mixture.
Stir in the flour, salt and baking powder until well combined. Remove the chocolate pieces from the freezer and stir them into the mixture. Pour the cake mixture into the prepared mini cake tins, and sprinkle with the almonds.
Bake in the preheated oven until golden and a skewer inserted near the centre comes out clean, about 25 minutes.