This recipe is converted from a W.W. small book called Chocolate Classics and was perfect for our mini tin challenge. Ingredient list easy too, most of us would have all ingredients on hand for this one.
Preheat oven to 160
o fan forced and grease a mini loaf tin well. I used
cake release.
Ingredients125g cubed butter
1 egg, lightly beaten
200 g dark brown sugar (original recipe calls for light but dark was all I had)
1 tsp vanilla extract
75 g plain flour
35 g Self raising flour
2 tbspns cocoa powder
45 g desiccated coconut
Extra coconut for topping
Icing10g butter
6 tsp hot water
160 g icing sugar
2 tbspns cocoa powder
MethodMelt butter
2 mins/100o/speed 1.Add egg, vanilla and sugar to the melted butter and mix
20 sec/speed 4.Add flours, cocoa powder and coconut and
knead 10 seconds, scrape down sides and knead a further 10 seconds.Fill each hole with
1 heaped tablespoon of the mixture and
bake 22 mins in the middle of the oven.
Remove from oven and immediately spread
1 teaspoon of the icing over the top. Sprinkle with extra coconut and cool in pan before removing to a wire rack to cool completely.
IcingMelt butter
1 min/100o/speed 1.Add the hot water, icing sugar and cocoa powder.
Mix
30 sec/speed 3
