Ingredients
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150g dark cooking chocolate, finely chopped
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100g butter, chopped
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125ml (1/2 cup) hot water
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215g (1 cup) caster sugar
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1 teaspoon vanilla extract
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100g (2/3 cup) plain flour
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40g (1/4 cup) self-raising flour
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30g (1/4 cup) cocoa powder
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1 egg
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453g ctn Betty Crocker Chocolate Frosting
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175g pkt Lolly Gobble Bliss Bombs
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55g (1 ⁄3 cup) salted roasted peanuts, coarsely chopped
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500g pkt jersey caramels
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80ml (1/3 cup) thickened cream
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Melted chocolate, to decorate
Method
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1Preheat oven to 180°C/160°C fan forced and line ten 125ml (1/2-cup) muffin pans with paper cases.
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2Microwave chocolate, butter and hot water in a microwave-safe bowl on high, stirring occasionally, for 3-5 minutes or until melted. Stir in the sugar and vanilla. Whisk in combined flour, cocoa and egg until well combined.
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3Divide the mixture evenly among cases. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely. Spread a little chocolate frosting over each cake.
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4Combine the Bliss Bombs and peanuts in a large heatproof bowl. Stir the jersey caramels and cream in a small saucepan over low heat for 5 minutes or until melted and smooth. Pour two-thirds of the caramel mixture over the Bliss Bomb mixture and stir to combine. Set aside for 3 minutes.
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5While the Bliss Bomb mixture is still warm, spoon and shape mounds over the cakes. Set aside for 5 minutes to set. Warm remaining caramel mixture over low heat. Drizzle caramel mixture and melted chocolate over cakes.
Source: taste.com.au
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