| 1. |
Sieve the flour and cocoa powder together. |
2. |
Take out the butter from the refrigerator 1 hour in advance. |
3. |
Cream the butter and sugar very well. |
4. |
When the mixture is light and creamy, add the eggs, one at a time, beating each time thoroughly. If the mixture curdles while adding the egg, add a little flour before adding the next egg. |
5. |
Fold in the flour mixture and add milk until the mixture forms a dropping consistency. |
6. |
Add the vanilla essence and mix well. |
7. |
Fill tiny paper cups upto three quarter height with the mixture and bake in a preheated oven at 200 degree C for 20 minutes. |
8. |
Cool the cakes. |
