A recipe from the Good Food collection.
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- 125 g (4½ oz) unsalted butter, softened
- 230 g (8½ oz/1 cup) caster (superfine) sugar
- 1 teaspoon natural vanilla extract
- 150 g (5½ oz/½ cup) unsweetened chestnut purée
- 3 eggs
- 80 ml (2½ fl oz/⅓ cup) milk
- 155 g (5⅔ oz/1¼ cups) self-raising flour, sifted
- 1 teaspoon baking powder
- 36 flower icing decorations
- 250 g (9 oz) dark chocolate, chopped
- 185 ml (6 fl oz/¾ cup) pouring cream
1. Preheat the oven to 180°C (350°F/Gas 4). Line 36 mini muffin holes with paper cases.
2. Beat the butter, sugar and vanilla with electric beaters until light and creamy. Add the chestnut purée and beat for 1 minute, or until just combined. Add the eggs, one at a time, beating well after each addition. Fold in the milk, flour and baking powder, and stir with a wooden spoon until the ingredients are just combined.
3. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool completely.
4. To make the chocolate glaze, combine the chocolate and cream in a small saucepan. Stir over low heat until the chocolate has melted and the mixture is smooth. Remove from the heat and cool slightly.
5. Dip the top of each cake into the glaze to coat and decorate each with an icing flower.