12 cupcakes


For the cakes:

*2 oz (110 g) dark chocolate (70-75 per cent cocoa solids), coarsely grated

*2 oz (110 g) soft butter

*3 oz (175 g) golden caster sugar

*2 large eggs, separated

*2.5 fl oz (150 ml) milk

*2.5 oz (175 g) self-raising flour, sifted

Pre-heat the oven to gas mark 3, 325F (170C).

1 - You need to weigh out your butter and sugar then mix them together in your mixing bowl, creaming them until they're light, pale and fluffy. We used a spoon for this, it didn't take too long but you might want to use a hand whisk to save extra time.

2 - Seperate the eggs, placing the egg white into one bowl and the yolk of the egg into another. You need to beat the egg yolk and add it to the mixture, begin to fold that.

3 - Grate the chocolate using a cheese grater (it might take a long time at first but just grate as fast as you can and this should take upto 10 to 15 minutes. Try to make sure that you don't allow any ungrated pieces of chocolate into the mix as when we did that we could taste the burnt chocolate.). Gradually add the grated chocolate to the mixture, folding

4 - Using a hand whisk, whisk the egg white until its like a foam substance, light and fluffly. Gently fold this into your mixture

5 - Siv the flour gently, adding small quantities as you fold he mixture.

7 - Place the mixture into cupcake holders evenly.

8 - Place in the oven for around 20 minutes. Leave the cupcakes to cool and decorate using your choice of method (we used a buttercream style chocolate icing)