Chocolate Rocks. Decadent crunchy morsels with chocolate buttons melted through them. After testing the recipe three days in a row, Senko mentioned that if we would have to make them every day, no-one would really mind. Say no more…
This is loosely based on an old recipe that was often used during World War II, as it used less sugar and eggs than was want. (Some old British recipes would substitute some oats for the flour as they would have been more readily available!) Needless to say, the cocoa and chocolate chips are a more contemporary addition.
125 g (½ cup) butter, softened to room temperature
110 g (½ cup) fine sugar
½ teaspoon vanilla extract
130 g (1 cup) flour
60 g (½ cup) plain cocoa powder
2 teaspoons baking powder
½ teaspoon salt
60 g (⅓ cup) chocolate buttons (or chocolate chips)
1 tablespoon milk
- Pre-heat the oven to 205 °C (400 °F). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter, sugar, and vanilla using an electric beater.
- In a clean bowl, combine the flour, cocoa powder, baking powder, and salt.
- Add the flour to the creamed butter and sugar and beat with an electric mixer on low-speed until it resembles fine bread crumbs.
- Stir in the chocolate buttons.
- In a jug, beat the eggs with the milk.
- Using a blunt knife, cut the eggs into the dry ingredients until just combined.
- Take a spoonful of the batter and press gently into peaked mounds between the palms of your hands. Put them on the baking sheet evenly spaced.
- Bake for 14–16 minutes, or until the peaks begin to darken a little in contrast to the rest of the cake and the smell of chocolate fills the kitchen.
- Remove from the oven, carefully slide them off the baking tray on to a wire rack and leave to cool.
TIP: If the cakes spread while baking, use a slightly hotter oven next time and cut the baking time by a minute or two.