Quick & Easy

Caramel choc-chip mud cakes

caramelchoc-chip mud cakes
9 Item



1.Preheat oven to 160°C (140°C fan forced). Grease eight holes of two six-hole (½-cup/125ml) oval friand pans, line bases with baking paper.
2.Stir chocolate, butter, brown sugar, syrup and milk in medium saucepan, over low heat, until smooth. Cool 15 minutes.
3.Whisk in sifted flours and egg. Stir in Choc Bits. Divide mixture into pan holes.
4.Bake cakes about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Serve dusted with sifted icing sugar.

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