Mini Choc-Caramel Dessert Cakes Recipe Video
Ingredients
| Butter | 125 Gram | |
| Dark chocolate | 200 Gram | |
| Brown sugar | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Plain flour | 3⁄4 Cup (12 tbs) | |
| Cocoa | 1⁄4 Cup (4 tbs) | |
| Baking powder | 1⁄4 Teaspoon | |
| Caramello nibbles | 90 Gram (1/2 packet) | |
| For topping | ||
| Dark chocolate | 100 Gram | |
| Caramello nibbles | 90 Gram (1/2 packet) | |
| Thick cream | 1⁄4 Cup (4 tbs) | |
Nutrition Facts
Serving size
Calories 856 Calories from Fat 425
% Daily Value*
Total Fat 48 g73.5%
Saturated Fat 28.6 g143%
Trans Fat 0.1 g
Cholesterol 168.2 mg56.1%
Sodium 71.7 mg3%
Total Carbohydrates 103 g34.5%
Dietary Fiber 7.4 g29.7%
Sugars 73.7 g
Protein 11 g21.6%
Vitamin A 16.3% Vitamin C 0.1%
Calcium 8.3% Iron 33.1%
*Based on a 2000 Calorie diet
Directions
1. In a large microwave safe mixing bowl, add butter, and chocolate.
2. Pop it in microwave for 1 minute over medium heat. Remove from the oven, and stir it well. Repeat the process until chocolate melts.
3. Drop brown sugar in a bowl, and whisk it well. Let it stand for a couple of minutes.
4. Add eggs, one at a time, and beat after each addition.
5. Put sifted flour, cocoa, and baking powder in the bowl. Mix to incorporate.
6. Cut caramello nibbles into pieces, and throw it in the bowl. Fold to spread evenly.
7. Line mini muffin cups with liners, and spoon mixture in each one of them. Top them up with caramello nibbles.
8. Preheat oven to 180 degree C or 350 degree F.
MAKING
9. Pop muffin cups in oven and bake for 20 minutes. Remove from oven and let it cool for 20 minutes.
10. Meanwhile for topping, in a microwave safe bowl, add dark chocolate, caramello nibbles, and thick cream.
11. Put bowl in microwave on medium high temperature for 30-45 seconds. Remove from oven and stir. Repeat until chocolate melts.
SERVING
12. Top muffins with chocolate topping, and serve immediately.
Chef
