Beat margarine and sugar until creamy, add one egg, keep beating until well incorporated, repeat with other egg.
200gms Castor sugar
2 large eggs
1/3 cup full cream milk (metric cup) mixed with
1/3 cup of double cream (metric cup)
200gms self raising flour (sifted with)
40gms good quality cocoa
20mls Frangelico Liqueur
Preheat oven to 180 degrees Celsius.
Beat in liqueur. (please refrain from drinking the remainder of the bottle )
Lower the speed in your electric mixer and alternate the flour cocoa mix and the milk/cream mix until all incorporated. You will now have a thick batter.
Spoon into patty pans and bake for approximately 20-30 minutes until done (i check with a toothpick)
I covered these with ganache made with 600gms of Callebaut chocolate and 300gms of thickened cream.