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Gold Topped Chocolate Cakes

Recipe Submitted By: bakingmad

Impressing cupcakes to bake and share with your friends.

110 grams	Butter At room temperature
2	Free Range Eggs (Happy Eggs)
75 grams	Self Raising Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
40 grams	Cocoa Powder
110 grams	Golden Caster Sugar (Billington's)

150 grams	Milk or plain chocolate
75 grams	Butter
3 tbsp	JUST MILK
110 grams	Billington's Golden Icing Sugar
8 tbsp	Warm Water (for topping)
110 grams	Almonds Toasted Blanched (for topping)
110 grams	Billington's Golden Icing Sugar (for topping)

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Place all the cake ingredients in a mixing bowl and beat well until smooth.
Divide the mixture between 18 deep bun tins lined with paper cases - filling them no more than 2/3 full.
Bake for 15-18 minutes Gas 5/190°C/375°F until risen and firm.
Leave to cool.
Make the praline: Heat the sugar and water in a small pan over a low heat until the sugar has dissolved.
Stir in the almonds.
Bring to the boil and boil until the syrup turns into a golden caramel.
Pour onto an oiled baking sheet and leave to cool and harden.
Make the icing: Heat the chocolate and milk in a pan over a low heat, stirring until the chocolate has melted, then stir in the butter.
Remove from the heat and stir in the Golden Icing sugar until smooth.
Spoon the hot icing over the cakes.
Place the praline in a polythene bag and beat with a rolling pin until finely crushed.
Sprinkle over the icing before it sets and leave to set.