Little Chocolate Honeycomb Cakes

These delicious chocolate and honeycomb cakes are the perfect size for sharing!

The ingredient of Little Chocolate Honeycomb Cakes

• 175g unsalted butter
• 250g dark chocolate chopped
• 3 4 tsp vanilla extract
• 120g caster sugar
• 4 eggs
• 1 2 cup 75g self raising flour
• 75g ground almonds
• 145g pkt cadbury crunchie chocettes

The Instruction of little chocolate honeycomb cakes

• preheat oven to 180c grease a 6 hole 3 4 cup capacity texas muffin tin cut out six 17cm squares of baking paper press paper into muffin holes to line
• chop 125g butter place in a saucepan with chocolate vanilla sugar 1 2 teaspoon salt and 1 3 cup water cook stirring over medium heat until melted and combined remove from heat whisk in eggs 1 at a time sift flour and ground almonds over egg mixture then whisk until combined
• divide mixture among holes of prepared tin bake for 25 30 minutes or until a skewer inserted into the centre comes out clean leave to cool in tin
• chop remaining butter place in a small saucepan with crunchie chocettes and 2 tablespoons boiling water cook stirring over low heat until chocolate has melted but honeycomb pieces remain intact cool for 10 minutes then spoon over tops of cooled cakes allow topping to set before transferring cakes still in their paper linings this makes them less messy to eat later to an airtight container cakes will keep for 2 3 days

Nutritions of Little Chocolate Honeycomb Cakes

fatContent: 805 43 calories
saturatedFatContent: 51 grams fat
carbohydrateContent: 27 grams saturated fat
sugarContent: 73 grams carbohydrates
fibreContent: 58 grams sugar
proteinContent: n a
cholesterolContent: 12 grams protein
sodiumContent: n a

Share this post