These cakes are filled with small pieces of chocolate that will not melt during baking.
Ingredients :
100g of flour
1/2 teaspoon of baking powder
100g of softened margarine
100g of caster sugar
2 beaten eggs
50g of chocolate pieces
Makes 16 to 18 buns
Place the paper cases in 16 cake molds.
Sift the flour and yeast into a bowl.
Add all the other ingredients, except for the chocolate, and mix well.
Beat vigorously for 2 to 3 minutes, then stir in the chocolate.
Divide the dough into the molds.
Bake for 20 to 25 minutes in a moderate oven (180°C/350°F).
The cakes should be well risen and golden brown. Let them cool on a wire rack.
Variations: You can replace the chocolate with raisins.
For fruit buns: replace the chocolate with a mixture of finely chopped candied fruit zest and finely chopped candied cherries.
For chocolate and cherry buns: mix 25g of chocolate and 25g of chopped candied cherries.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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