Big Love Pass-Me Platter
By Jamie Oliver
55 mins
Not Too Tricky
makes 8
About the recipe
If you're after a reliable and fuss-free recipe, this is the one. Simple to make, with a versatile buttercream icing that you can jazz up and toppings you can make your own, it's an absolute staple!
Serve on the Pass-Me Platter from Jamie's Big Love serveware collection.
Recipe From
Ingredients
75g quality dark chocolate (70%)
125g unsalted butter
1 tablespoon olive oil
150g caster sugar
3 large free-range eggs
75g self-raising flour
2 tablespoons quality cocoa powder
toppings – berries, extra chocolate, maraschino cherries
ICING
100g unsalted butter
200g icing sugar
75g light cream cheese
Method
- Preheat the oven to 180°C/350°F/gas 4, and line a muffin tray with paper cases.
- To make the cupcakes, smash up most of the chocolate (set aside 1 square) and melt in a large heatproof bowl with the butter, oil and sugar over a pan of gently simmering water until smooth and glossy.
- Remove the bowl from the heat and leave to cool for 10 minutes, then, using an electric hand whisk at high speed, beat in the eggs, one at a time, until combined.
- Sift in the flour and cocoa with a good pinch of sea salt and beat for a short while until just combined.
- Pour into the cupcake cases until two thirds full, and bake for around 15-20 minutes, or until an inserted skewer comes out clean.
- Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
- To make the buttercream, in a processor, blitz the butter and icing sugar until pale and fluffy, then pulse in the cream cheese.
- Decorate the cooled cupcakes with the icing, and top with a grating of the saved chocolate and your favourite things – we’ve used berries and maraschino cherries.
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