IN SEASON


KITCHENS & FURNITURE HANDCRAFTED IN SOMERSET


Gradually add the beaten eggs a little at a time and the vanilla extract to the batter, then fold in the sifted fl our gently to keep the air in the mixture.


6 Divide the mixture evenly between the mini tins. Bake in a preheated oven at 180C/gas 4 for about 20 mins.


7 When cooked, the mini cakes will be springy to the touch and an even colour. Leave to cool for a minute or two and then remove the tins. Leave to cool completely.


8 To make the chocolate discs, break the 100g chocolate into a


non-metallic bowl and microwave on full power for one minute at a time, stirring between blasts until the chocolate is melted.


9 Spread the melted chocolate onto the plastic sheets. Put into the fridge for a minute to harden.


Remove from the fridge, leave for a few minutes then with the cutter (heated in hot water) make 12 discs in the chocolate, even though it may still be soft in places. Put the sheets back into the fridge to set fully.


CONTINUED OVER PAGE


Te Old Yard, Logge Farm, West Street, South Petherton TA13 5DJ T: 01460 241261 | www.eternalkitchens.co.uk


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