150g Self-raising flour
125g Caster sugar
125g Butter, softened
25g Plain chocolate, broken
2 Large eggs
2tbsp Cocoa powder
Icing sugar, for dusting
Lemon Butter cream Icing:
100g Butter, softened
225g Icing sugar
Grated rind of 1/2 lemon
1tbsp lemon juice
1 - Preheat the oven to 180C/350F/GM4. Line a 12 hole bun tin with 12 paper cases.
2- Place the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted, then leave to cool slightly.
3 - Place the sugar, butter, flour, eggs and cocoa in a large bowl and beat together until the mixture is just smooth. Beat in the melted chocolate. Spoon the mixture into the paper cases.
4 - Bake in the oven for 15 minutes, or until springy to the touch. Transfer to a wire rack to cool completely.
5 - To make the icing, place the butter in a bowl and beat until fluffy, then gradually sift in the icing sugar and beat to combine. Beat in the lemon rind, then gradually beat in the lemon juice.
6 - Cut the top off each cake, then cut each top in half. Pipe the butter cream over the cut surface of each cake and push the 2 cut pieces into the icing to form wings. Dust with sifted icing sugar.
