| Butterfly Cakes | Chocolate Mousse |
|---|---|
Serves 24 125g butter Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition. Add the vanilla essence. Sift the cake flour and baking powder together. Add the dry ingredients alternatively with the milk. Mix together until smooth. Fill cupcake liners until 3/4 full. Bake in a preheated over for 12 - 15 minutes at about 180 degrees. Allow the cupcakes to cool. Cut out and remove the centres of the cooled cupcakes so that you can fill them. Cut off the tops of the centres. Fill the centres of the cupcakes with the strawberry jam and whipped cream. Cut the tops of the cupcake in half and place the pieces on top of the filled cupcake to look like wings. |
Serves 6 300g dark chocolate, broken into pieces Melt the chocolate in a double boiler or in the microwave oven on 50 per cent power. Stir frequently. Whisk the eggs and sugar together until pale and thick. Hydrate the gelatin in the coffee. Fold the melted chocolate and gelatin mixture into the egg mixture, taking care that the mixture remains light and fluffy. Cool, and fold in the whipped cream. Spoon into small moulds or into glasses. Chill until firm and remove from the mould if desired. Decorate the desert with a sprinkle of grated chocolate. |
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