Ingredients
The Cake
125g self-raising flour
170g brown sugar
125g soft unsalted butter
125g good plain chocolate (melted)
2 eggs
Half a teaspoon real vanilla extract
2-3 tablespoons milk
The Top
4 Strawberries
Handful of dark chocolate chips
125ml extra thick double cream (the very firm stuff)
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Instructions
Preheat the oven to 200C and line the tin with the muffin cases.
Mix all the ingredients, apart from the milk, in a food processor.
Gradually add in the milk until the batter is a soft, dropping consistency.
If making by had cream the butter and sugar, beat in the eggs one at a time with a little of the flour.
Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency.
Line the bottom of a 7in tin and bake in the oven for about 50 minutes.
Allow the cake too cool
Spread the cream on the top of the cake.
Cut the strawberries in half and arrange around the edge of the cake.
Sprinkle with the plain chocolate chips.
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