date:Jul 02, 2014
um heat. Cook, stirring occasionally, for 4 to 5 minutes or until smooth. Remove from heat. Cool for 30 minutes.
2. Preheat oven to 150C/130C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Whisk flours, cocoa and egg into chocolate mixture until combined. Divide mixture between cases. Bake for 45 to 50 minutes or until tops are firm to touch and a skewer inserted into a cake comes out with crumbs clinging. Stand in pan for 5 minutes. Cool on a wire rack.
3. Make Pean