Flowerpot cakes

These cakes, baked in small terracotta flowerpots, are a rich, moist, chocolatey treat for special occasions.

Baking cakes in terracotta pots makes them incredibly moist. Use six 9cm (3.5 inch) unglazed pots and rinse thoroughly under hot water before use. Once dry, brush the inside of each pot with oil. Line with baking paper, then brush the lining with oil too.

Ingredients

125g butter
1 teaspoon vanilla essence
1 ¼ cups caster sugar
3 eggs, separated
2/3 cup cocoa powder
1/3 cup water
¾ cup milk
¾ cup self-raising flour
¾ cup plain flour

1. Cream the butter, essence and sugar in a food processor until light and fluffy. Beat in egg yolks.

2. Transfer to a large bowl and stir in blended cocoa, water and milk, then sifted flours.

3. Beat egg whites in a small bowl until soft peaks form. Gently fold into the cake mixture in two lots.

4. Pour the batter into the terracotta pots about two-thirds full, and bake in a moderate oven (about 180 degrees C / 350 degrees F) for about 30 minutes, or until a skewer inserted into the middle of the cakes comes out clean.

5. Top with chocolate icing when cool. Serve in the terracotta pots.