Calories 145 per cake,
Preparation time 20 minutes,
Cooking time 10 - 12 minutes,
Oven temperature 220°C, 425°F, gas 7
100 g (4 oz) butter or margarine
100 g (4 oz) caster sugar
2 eggs, tightly beaten
75 g (3 oz) seif-raising flour, sifted
25 g (1 oz) cocoa powder, sifted
about 6 tablespoons chocolate spread
100 g (4 oz) chocolate vermicelli
18 chocolate buttons
1. Thoroughly grease 18 dariole tins and stand them on a baking tray.
2. Cream the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs. Fold in the flour and cocoa powder using a metal spoon.
3. Divide the mixture between the tins. Bake in a hot oven for 10 - 12 minutes. Turn out on to a wire rack and leave to cool.
4. Smooth the chocolate spread over the top and sides of the castles and roll in the vermicelli. Top with chocolate buttons.
If the chocolate spread is slightly too thick to spread over the cakes, then warm it in a basin in the microwave. Allow 30 seconds on full power.
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