Heat oven to 180C/160C fan/gas 4.
Grease and line the bases of 6 dariole
moulds with baking parchment. Put the
butter, sugar, egg, flour, ground almonds,
bicarbonate, cocoa and Guinness in a
mixing bowl. Beat together until lump-free.
Divide between the tins then bake for
20-25 mins until risen and a skewer
poked in comes out clean. Cool for
15 mins, then remove from tins and
cool completely – the same way up
they baked, don’t turn upside-down.
Whip cream with the icing sugar and
splash of Champagne, if using, until thick.
Spoon a dollop onto the top of each
cake and dust with a touch of cocoa.
Serve with glasses of Champagne or
Black Velvets for pudding.