Name: Caramel choc-chip mud cakes
Cook time: 45 min
Total time: 45 min
Ingredients: 90 gram white eating chocolate, chopped coarsely; 90 gram unsalted butter, chopped coarsely; 1/2 cup (110g) firmly packed light brown sugar; 2 tablespoon golden syrup or treacle; 1/2 cup (125ml) milk; 3/4 cup (110g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1 egg; 2 tablespoon milk choc bits; 2 teaspoon icing (confectioners') sugar

Ingredients

90 gram white eating chocolate, chopped coarsely

90 gram unsalted butter, chopped coarsely

1/2 cup (110g) firmly packed light brown sugar

2 tablespoon golden syrup or treacle

1/2 cup (125ml) milk

3/4 cup (110g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1 egg

2 tablespoon milk choc bits

2 teaspoon icing (confectioners') sugar

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook