Fruit Skewers with Daisy Bakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
24
- Ingredients
- 8 ozs plain Dark chocolate (chopped)
- 1 cup butter (diced)
- 3 eggs
- 1 cup caster sugar
- 2 Tbsps cold, strong, black Coffee
- ⅔ cup self-rising flour
- salt
- 1 tsp vanilla extract
- ½ Cantaloupe (seeds removed)
- ½ honeydew melon (seeds removed)
- ½ small, seedless Watermelon
Preparation steps
1.
Heat the oven to 180°C/160°C fan/350°F/gas 4. Grease and base line a 20cmx30cm oblong cake tin.
2.
Put the chocolate and butter into a bowl over a pan of hot, but not boiling water. Once melted sir until smooth, remove from the heat and leave to cool for 5 minutes.
3.
Beat together the eggs, sugar and coffee. Gradually beat in the cooled chocolate. Sieve the flour and salt over the mixture and fold in together with the vanilla. Spoon into the tin and spread level. Bake in the oven for about 30 minutes or until just firm to the touch. Don't over bake as the mixture should be soft under the crust and it will firm up when cooling. Leave to cool in the tin.
4.
Turn the cake out onto a board and using a flower cutter stamp out shapes. Using a melon baller, scoop balls from each of the melons. Thread three balls onto each of 24 cocktail sticks and use to decorate the brownies.
