I have one for white chocolate I can't see why you couldn't use milk or dark chocolate though

  • 250grm butter, chopped
  • 150grm white eating chocolate, chopped coarsely
  • 2cups (440grm) caster sugar
  • 1 cup (250ml) milk
  • 1 1/2 cups (225grm) plain flour
  • 1/2 cup (75grm) SR flour
  • 1 teaspoon vanilla extract
  • 2 eggs lightly beaten
  • flowers and cachous

  1. preheat oven 160c (140c fan forced) line 2 12 hole standar muffin pans with paper cases
  2. combine butter, choclate, sugar and milk in med saucepan; stir over low heat, without boiling, until smooth. transfer mixture to med bowl; cool 15min
  3. whisk sifted flours, then vanilla and egg in choclate mixture. divide mix among cakes; bake about 35min. turn cakes, top-side up, onto wire rack to cool
  4. make fluffy frosting
  5. spread cakes with frosting decorate with flowers and cachous


fluffy frosting
  • 1 cup caster sugar
  • 1/3 cup (80ml) water
  • 2 egg whites



  1. combine sugar and water in sml saucepan;stir over low heat; without boiling; until sugar dissolves
  2. bring to boil; boil uncovered, without stirring, about 3min or till syrup is thick
  3. remove from heat allow bubbles to subside.
  4. test the syrup by dropping a tsp into cold water syrup should form a soft ball when rolled between fingers (114c on sugar therm)
  5. syrup should not color if it does discard
  6. just before it reaches correct temp, beat egg white till firm
  7. when syrup is at temp allow bubbles to subside then with electric mixer on med speed pour a thin stream of syrup into egg white (slowly)
  8. continue to beat on high speed about 5min till thick frosting should be barely warm by then


HTH!!!!!!!!!!