Black velvet baby cakes
Black velvet baby cakes might be just the dessert you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 500 calories, 7g of protein, and 32g of fat per serving. This recipe serves 6 and costs 89 cents per serving. It is brought to you by BBC Good Food. 656 people were glad they tried this recipe. A mixture of butter, icing sugar, guinness, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a not so awesome spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Red Velvet Baby Cakes, Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy, and Red Velvet Black and White Cookies {Red Velvet Week/Saturdays with Rachael Ray}.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 25 minutes
Ingredients:
100g softened butter, plus extra for greasing
175g light brown soft sugar
1 egg
100g self-raising flour
50g ground almonds
½ tsp bicarbonate of soda
5 tbsp cocoa, plus a little extra for decorating
150ml Guinness
200ml double cream
25g icing sugar
1 tablespoon champagne (optional)
Equipment:
oven
mixing bowl
skewers
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely the same way up they baked, dont turn upside-down. Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.
Step by step:
1. Heat oven to 180C/160C fan/gas
2. Grease and line the bases of 6 dariole moulds with baking parchment.
3. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely the same way up they baked, dont turn upside-down.
4. Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa.
5. Serve with glasses of Champagne or Black Velvets for pudding.
Nutrition Information:
covered percent of daily need
