125 gr unsalted butter, softened
125 gr light muscovado sugar (me :60 gr brown sugar+50 gr castor sugar)
2 medium eggs, beaten
15 gr cocoa powder
100 gr self raising flour ( me :85 gr)
100 gr plain chocolate, roughly chopped
150 gr buttercream
75 gr couveture chocolate, melted
1. Preheat the oven to 170C.
2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs. Sift the cocoa powder with the flour and fold into the creamed mixture with the chopped chocolate. Divide the mixture among the paper cases and lightly flatten the surfacewith the back of a spoon.
3. Bake for 20 minutes, then transfer to a wire rack and leave to cool completely.
4. For the topping, mixed melted chocolate with buttercream.
Source : Good Housekeeping