Chocolate-cake towers

Fairlady
6 servings By Food24
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Tap for method

Ingredients (7)

4.00 eggs — seperated
125.00 ml brown sugar
64.00 ml cocoa powder
190.00 ml flour — self-raising
15.00 ml coffee
TOPPING
125.00 ml cream
500.00 ml milk chocolate
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Method:

Preheat the oven to 180 degC.
Cut 6 pieces of greaseproof paper into 6 x 30cm x 20cm pieces. Put egg yolks and 3/4 of the sugar into a bowl and place over a pot of hot water.
Whisk until pale and foamy and doubled in volume. Sift together cocoa and flour and gently fold into the sugar mixture. Stir in the coffee. Beat egg whites with the remaining sugar and fold into the batter.
Fold the pieces of paper in half to double and wrap up to form cylinders.
Secure with metal paperclips at each end.
Place each paper case into muffin pans and pour in the cake mixture until 3/4 full.
Bake for 10 minutes. Remove from the oven and leave to cool.
TOPPING
Heat together cream and chocolate. Drizzle over chocolate topping and tie with string. Jazz up with miniature roses.

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