Ingredients

Method

  • Combine the butter, cream, sugars, chocolate and liqueur in a heat-proof bowl. Cook over simmering water stirring regularly until smooth. Cool slightly
  • Whisk in the eggs and rind and then fold in the sifted flours. Pour into a lightly buttered and baking paper lined 23cm square cake pan and bake at 160°C for 40-45 minutes or until just cooked when tested with a skewer. Cool in pan for 10 minutes before turning onto a wire rack to cool completely
  • Combine the extra chocolate and butter in a heat-proof bowl. Cook over simmering water, stirring until smooth. Refrigerate until cool. Stand at room temperature for 1 hour then beat for 5 minutes or until fluffy and white
  • Level the top of the cake and and turn upside down. Use a 4cm round cutter to cut cake into 16 rounds. Pipe ganache onto the top of each cake and top with a raspberry

Tips & Hints:

  • Makes 16 x 4cm cakes. These tiny cakes are a mouthful of decadence! Perfect to serve with coffee or bring around to a Christmas gathering. Leftover or trimmed cake can be processed with a little leftover icing until sticky and then formed into cake pops or truffles. Alternatively, crumbled cake trimmings make a great base for a trifle, or for a quick dessert layer in a glass with a sprinkling of liqueur, custard and raspberries.

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