Love Heart Cakes
Ruby chocolate adds berry-white chocolate flavour without weighing down the sponge so that you are left with light-as-air, flop-proof cakes.
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INGREDIENTS
- 120ml full cream milk
- 150g butter, chopped
- 5ml vanilla
- Pinch of salt
- 100g ruby chocolate (alternatively, substitute with white chocolate)
- 120g caster sugar
- 2 free-range large eggs
- Pink food colouring – to your preference
- 180g self-raising flour
METHOD
Preheat the oven to 180°C/160°C fan/gas mark 4.
Grease a Le Creuset Bakeware 6-Cup Conversation or Heart Tray.
Scald the milk with the butter, vanilla, and salt in a Le Creuset medium-sized pan. Remove from the heat, add the chocolate, and stir until melted.
Using an electric beater, whisk the caster sugar and eggs until pale and thick; this will take about 5 minutes.
Gradually whisk the chocolate mixture into the pale egg mixture, constantly whisking not to cook the eggs. Once combined, add food colouring to your preference. Next, sift in the flour and fold into the mixture.
Fill the cups of the greased tray two-thirds of the way. Bake for 15 – 17 minutes.
Remove from the oven and cool in the tray for 10 minutes before turning out onto a cooling rack and allowing to cool completely. Repeat with the remaining mixture.
