Double Chocolate Cupcakes
--Serves - 18
-(250ml) thickened cream
-450g quality dark chocolate
-3/4 cup (165g) of caster sugar
-(150g) plain flour
-1 tablespoon quality cocoa powder
-half tablespoon baking powder
-Sugar flowers (optional), to decorate
-100g dark chocolate, broken into pieces
-(80ml) thin cream
Preheat the oven to 180°C (160°C fan-forced). Line an 18-hole patty pan with paper cases.
Gently Stir the cream and chocolate in a pan over low heat until smooth.Let cool slightly.
Place the eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.
Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.
Divide mixture among paper cases. Bake for 17-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.
For sauce, place ingredients in a heatproof bowl over a pan of simmering water (keep bowl from touching water). Stir until chocolate has melted.
Remove from heat and stir until smooth.
Cool slightly. Serve cakes topped with sauce. Add flowers if using.