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1
In a small saucepan, heat the butter, coffee granules and warm water together till smooth then remove from the heat.
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2
Add in the cooking chocolate and castor sugar and stir thoroughly till the chocolate has dissolved.
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3
Sift together the flour and cocoa then add in to the liquid chocolate mix and mix well.
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4
Whisk the Large eggs and vanilla then add in to the chocolate mix.
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5
Prepare 10-12 muffin c. (or possibly 2 trays of 6 c. each) by lightly buttering them then dusting lightly with flour.
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6
Tip out the excess.
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7
Place 2 Tbsp.
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8
of batter to into each of the muffin c. then add in a spoonful of white chocolate and some Boysenberries to the centre of each muffin c.. Divide the remaining chocolate batter between the muffin c. and tap gently to settle the mix.
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9
Bake at 150c.
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10
for 20 min or possibly till hard on top when touched.
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11
When baked, remove the cake from the oven and allow to cold in the tin for 5 min then carefully loosen each little cake from the tin.
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12
Turn the muffin tray upside down on a flat tray.
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13
Meanwhile, make the topping heat the cream till boiling then pour over the chocolate pcs which have been broken up and placed in a heatproof bowl.
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14
Allow the cream and chocolate to sit for 10 min then gently but thoroughly stir the mix.
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15
Add in the schnapps and stir again till smooth.
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16
To serve, drizzle the chocolate sauce over the plate then carefully place each cake in the centre of the plates.
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17
Add in some thick cream or possibly vanilla bean ice-cream and serve.
