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    Saturday, May 28, 2016

    Mini choc-caramel dessert cakes recipe

    Mini choc-caramel dessert cakes recipe

        1/2 x 175g bag Caramello Nibbles
        200g dark chocolate, chopped
        125g butter, chopped
        1 cup firmly packed brown sugar
        3 eggs
        3/4 cup plain flour
        1/4 cup cocoa powder
        1/4 teaspoon baking powder

    Choc-caramel ganache

        1/2 x 175g bag Caramello Nibbles
        100g dark chocolate, chopped
        1/4 cup thickened cream

    Mini choc-caramel dessert cakes recipe


        Step 1

        Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases (see note). Reserve 12 Nibbles. Finely chop remaining Nibbles.
        Step 2

        Place chocolate and butter in a large heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.
        Step 3

        Whisk in sugar. Stand for 2 minutes. Add eggs, 1 at a time, whisking well after each addition. Sift flour, cocoa and baking powder over chocolate mixture. Whisk to combine. Whisk in finely chopped Nibbles. Spoon into paper cases. Top each with 1 reserved Nibble. Bake for 20 to 25 minutes or until a skewer inserted in centre of 1 cake comes out with crumbs clinging. Stand in pan for 5 minutes. Transfer to a wire rack to cool slightly.
        Step 4

        Meanwhile, make ganache Place Nibbles, chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds or until melted and smooth. Remove cakes from paper cases. Drizzle with ganache. Serve.

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    Item Reviewed: Mini choc-caramel dessert cakes recipe Rating: 5 Reviewed By: Mrs. Chef
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