Fruit Layer Ingredients
Cake Base Ingredients
- 1 large egg
- 50g (1/4 cup) granulated sugar
- 1/2 teaspoon pure vanilla extract
- 58g (1/4 cup + 2 tablespoons) all purpose flour
Chocolate Topping Ingredients
- 113g (2/3 cup) semisweet chocolate chips
- 57g (1/2 stick, 1/4 cup) unsalted butter
- 2 tablespoons light corn syrup
Instructions
- Make the fruit spread layer
- Line a baking tray with plastic wrap.
- Using a 1/2 tablespoon measure, scoop the spread onto the plastic-lined tray. You’ll need 12 disks of spread.
- Cover with another layer of plastic and pat the edges of each disk gently with your fingers to remove any air from around the spread.
- Place in the freezer for around an hour.
Make the cake layer
- Pre-heat the oven to 350˚F.
- Lightly grease a 12-cavity muffin tin.
- Beat the egg and sugar together using electric hand beaters until thick and creamy (about 3-4 minutes).
- Add the vanilla extract and beat until just combined.
- Add the flour and mix with a rubber spatula until the flour has just disappeared into the batter.
- Use a 1-tablespooncookie scoop or measure to divide the mixture between the muffin cups.
- Bake for 8-10 minutes or until a toothpick inserted in the centre comes out clean.
- Remove muffin tin from the oven and place on a wire rack.
Make the chocolate topping
- In a large microwave-safe bowl, melt the chocolate chips, butter and corn syrup. I do this at 60% power for around 2 minutes in increments of 30 seconds.
- Slowly stir the chocolate mixture until the butter is completely incorporated. Set aside to cool slightly.
- Fill and coat the cakes
- While the cakes are cooling, remove the disks of fruit spread from the freezer. Remove the top layer of plastic.
- When the cakes are completely cool, use an offset spatula to remove the disks of fruit spread and place them in the centre of each cake.
- When the chocolate coating has cooled to room temperature but is still runny, place the cakes on a wire rack over a parchment-lined baking tray.
- Use a small spoon to drizzle the chocolate coating over each cake and use the back of the spoon to smooth it over the disk of fruit spread. This is a bit fiddly so go slowly. If the fruit spread starts to melt a bit, your chocolate is too warm so let it cool a bit more.
- Leave the cakes on the wire rack over the parchment-lined baking tray until the chocolate has set.
- Store in single layers (with parchment in betwen each layer) in an airtight container in the fridge for up to 3 days (bet they won’t last that long!).
Recipe developped by Mardi Michels.
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