Mini Choc Caramel Dessert Cakes

If youre short on time but big on flavour, these little choc-caramel dessert cakes are the perfect solution.

The ingredient of Mini Choc Caramel Dessert Cakes

• 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 tsp baking powder
• 1 2 x 175g bag caramello nibbles
• 100g dark chocolate chopped
• 1 4 cup thickened cream

The Instruction of mini choc caramel dessert cakes

• preheat oven to 180u00b0c 160u00b0c fan forced line a 12 hole 1 3 cup capacity muffin pan with paper cases see note reserve 12 nibbles finely chop remaining nibbles
• 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
• 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
• 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

Nutritions of Mini Choc Caramel Dessert Cakes

fatContent: 369 494 calories
saturatedFatContent: 19 6 grams fat
carbohydrateContent: 11 8 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 4 7 grams protein
sodiumContent: 78 milligrams cholesterol

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