Cooking Instructions
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Step 1
Pour the
Strawberry Gelatin (1 box)
into a heat proof bowl and pour boiling
Water (240 mL)
over it. Stir it well until the powder dissolves. Then add the
Ice (to taste)
so that they melt in and cool everything down.
Step 2
Give it a final stir, then pour the mixture into an 8x8 baking dish. Put it in the freezer to completely set for about an hour and a half. It should still be somewhat pliable but not really jiggly.
Step 3
Preheat the oven to 350 degrees F (180 degrees C) and spray 10 wells of a 12-well muffin tin liberally with
Nonstick Cooking Spray (as needed)
.
Step 4
Combine the
Granulated Sugar (25 g)
and
Egg (1)
in a bowl and whip them together for 3-4 minutes, until the mixture is really pale and airy. It should expand too. Switch to a spatula and gently fold in the
Self-Rising Flour (25 g)
just until it disappears.
Step 5
Scoop a tablespoon of the dough into the wells of the tin. There will be enough for 10. Make sure they are even, then bake the cakes for 8-9 minutes.
Step 6
Let them cool for a couple of minutes in the tin, they should pull away from the sides. Then put them on a rack to finish cooling completely.
Step 7
Take the hardened jello and use a 2-inch round cutter to cut 10 discs out of it. Place one on top of each little cake.
Step 8
Put the
Dark Chocolate (140 g)
in a microwave safe bowl and microwave it for a minute.
Step 9
Stir the chocolate, then microwave it for another 30 seconds so that it is completely melted. Spoon the chocolate over each cake, trying to be as neat as you can.
Step 10
Let the chocolate completely harden, then serve the cakes with a yummy hot beverage! Enjoy!
