Sticky Chocolate Florentine Cup Cakes

These are tasty little treats which pack a nice fruit and nut punch. Inspired by the classic Florentine they're miniature cup cakes with only a hint of chocolate.

Ingredients

55g Plain Milk Chocolate 

85g Butter 

1 tbsp Golden Syrup

55g Soft Dark Brown Sugar 

115g Plain Flour 

1 tsp Baking Powder

1 Large Egg (lightly beaten)

Toppings:

Half a tub of Glace Cherries 

50g Ground Almonds 

40g Raisins/Currants 

1 tbsp Golden Syrup (melted) 

Handful of Almonds chopped in to quarters (length ways) 

Method 

Preheat the oven to 160'C

Melt together the chocolate, golden syrup, butter and brown sugar over a low heat until just melted and leave to cool for 2 minutes. 

Sift together the flour and baking powder into a bowl and mix in the chocolate mixture. Add the egg and then beat until thoroughly blended. 

For this I use miniature cup cake cases as they make a very nice little bites. Spoon the mixture into the cup cake cases until they're half full. 

Chop half the glace cherries into small pieces.

Then mix together the golden syrup, ground almonds and raisins/currants and the chopped glace cherries glace cherries together. They'll look pretty weird and very sticky but that is fine!

Spoon a little bit of this mixture on top of each of the cup cakes, making sure that there is at least a bit of Glace Cherry and a currant in each one. When cooked these sink into the bottom of the cup cake meaning there is a little surprise for anyone eating them.

Bake the cup cakes for 10-15 minutes, until a skewer comes out clean. They will still feel quite sticky, but that is simply because of the amount of sugar and golden syrup in them. 

Sieve a bit of icing sugar over the top of the cup cakes

On top of each one add 1 quarter of an almond, 1 quarter of a Glace Cherry and a couple of currants. 

Drizzle each one with a little bit of melted Golden Syrup to bind the toppings together and leave to cool. 

Serve to lots of smiling faces.

ENJOY CX