Chocolate Drop Cakes

Ingredients:

Ingredients:
150ml natural yoghurt
3 eggs, beaten
1 tsp vanilla extract
175g (6 oz) golden caster sugar
140g (5 oz) self-raising flour
1 tbsp cocoa powder
1 tsp baking powder
100g (4 oz) ground almonds
pinch of salt
175g (6 oz) unsalted butter, melted and cooled
12 chocolate buttons, to decorate (optional)

For the Chocolate Icing (Frosting)
100g (4 oz) dark chocolate
140g (5 oz) unsalted butter
140g (5 oz) icing sugar
edible sprinkles

Method:

Line a 12-well large muffin tin with paper cases. Pre-heat your oven to 190C (170C fan/gas mark 5).

Combine all the dry ingredients for the cakes in a large bowl. Add the salt then form a well in the centre.

Beat together the yoghurt and eggs in a jug then beat in the butter. Add this to the well in the dry ingredients then mix together using a spatula or metal spoon until you can no longer see any flour. Don't over-work the batter, or it will not raise well.

Divide between the lined muffing wells then transfer to the centre of your pre-heated oven. Bake for 18-20 minutes, or until the tops are browned and the cakes are springy to the touch. When done, skewer inserted into the centre of cake will emerge cleanly.

Take out of the oven, allow to cool in the tin for 5 minutes then transfer the cakes to a wire rack to cool completely.

In the meantime, melt the dark chocolate in a bain marie (double boiler). When just melted beat in the butter and icing sugar.

Continue beating the icing (frosting) then spread over the cooled cakes. Decorate with a chocolate button (if using) and some sprinkles then allow the icing to harden before serving.