Recipes+
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced).Line a 12-hole (1/3-cup) muffin tray with paper cases.
2.Using an electric mixer, beat cake mix, eggs, butter and milk in a large bowl on low speed for 30 seconds, or until combined. Increase speed to medium; beat 4 minutes, or until mixture is pale.
3.Pour mixture into prepared holes. Bake 30 minutes, or until a skewer inserted at centre comes out clean. Transfer to a wire rack to cool.
4.Meanwhile, combine chocolate and cream in a medium heatproof bowl. Stand over a medium saucepan of simmering water, until melted and combined (don’t let water touch base of bowl). Remove from heat; stir until smooth.
5.Chill chocolate mixture, stirring occasionally, 45 minutes, or until mixture thickens. Using an electric mixer, beat chocolate mixture, until soft peaks form.
6.Using a small sharp knife, cut a small cone from the centre of each cake. Cut cones in half. Fill cakes with chocolate cream; insert cake pieces to resemble wings. Decorate with raspberries. Dust with icing sugar.
Instead of filling with chocolate cream, fill cakes with a teaspoon of jam, then a dollop of whipped cream, if preferred.
Note
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