Each of these rich and fudgy chocolate sponges are studded with even more chocolate then enveloped in a symphony of cream cheese and vanilla. The result is utter filth; extravagant, exorbitant and certainly x-rated. They are definitely the most guilty of pleasures, but as scandalous as they may be you should feel no shame. You've worked all week and deserve to be spoilt, so indulge and enjoy!
Prep time: 20 Minutes
Baking time: 20-25 Minutes
150g Unsalted Butter (Softened)
200g Caster Sugar
3 Medium Eggs
1/2tsp Baking Powder
75g Cocoa Powder
75g Plain Flour
100g Chocolate Chips (Dark or White)
For the cream cheese mixture
150g Cream Cheese
60g Caster Sugar
1 Medium Egg
1tsp Vanilla Extract
Let the fun begin! Preheat the oven to 190C/375F/Gas 5 and line a muffin tray with cases (10 should be enough). In a large bowl cream together the butter and the sugar, then beat in the eggs one at a time. Sift in the baking powder, cocoa powder and flour, then mix until you are left with a smooth, thick batter. Fold through the chocolate chips, then spoon an even amount of the mixture into each of the paper cases.
In a fresh bowl mix together the cream cheese and the sugar. Beat in the egg with the vanilla until combined. It'll be quite loose but that's absolutely fine. Spoon over about two dessert spoons of the mixture into each of the batter filled cases, then place in the centre of the oven to bake for around 20-25 minutes, until a metal skewer comes out slightly sticky and crumby when inserted into the middle of one of the cakes. When they are done remove from the oven and leave in the muffin tray for about ten minutes. They should now be cool enough to handle, so remove each cake from the tin and leave to cool completely on a wire rack, if you can wait that long!
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