Don't be put off by the petite portion size of these baked treats a small bite packs a seriously chocolaty punch!
You will need:
250g self raising flour
200g golden caster sugar
6 fl oz rapeseed oil1oz cocoa powder
2tsp white vinegar
a handful of roughly chopped brazil nuts
100g 70% or 80% or other vegan dark chocolate
Melt your choc in a bowel over a pan of boiling water and set to one side. In a large mixing bowl beat together sugar and oil with a balloon whisk. Stir in vinegar. Next sift together cocoa and flour slowly folding in a little at a time. Once combined add melted chocolate and beat in for a minute. If the mixture is too thick pour in approx 100ml of warm water until you get a slightly thinner consistency. Lastly add chopped nuts.
Pre heat oven at 175oC. Now grease and line a deep muffin tray and spoon in the mixture until just below the top of the tine line. Bake for 20/25 mins and then leave to cool on the side for 5 mins. Using a sharp knife slice around the edges to free each cake from its mould and place on a plate to cool totally. Dust with a little icing sugar and eat. slowly as they are super rich!
