Caramello Cream Filled Chocolate Cakes
Search results for Caramello Cream Filled Chocolate Cakes
Ingredients
What you need
125g butter, softened
100g CADBURY Baking Dark Chocolate, broken into pieces
1 cup brown sugar
¼ cup CADBURY BOURNVILLE Cocoa
½ cup water
¼ dark rum or brandy
2/3 cup flour
¼ cup SR flour
1 egg, lightly beaten
300ml pure cream, whipped
180g CADBURY Dairy Milk Caramello, chopped
125g butter, softened
100g CADBURY Baking Dark Chocolate, broken into pieces
1 cup brown sugar
¼ cup CADBURY BOURNVILLE Cocoa
½ cup water
¼ dark rum or brandy
2/3 cup flour
¼ cup SR flour
1 egg, lightly beaten
300ml pure cream, whipped
180g CADBURY Dairy Milk Caramello, chopped
Caramello Cream Filled Chocolate Cakes
Search results for Caramello Cream Filled Chocolate CakesIngredients
What you need
125g butter, softened
100g CADBURY Baking Dark Chocolate, broken into pieces
1 cup brown sugar
¼ cup CADBURY BOURNVILLE Cocoa
½ cup water
¼ dark rum or brandy
2/3 cup flour
¼ cup SR flour
1 egg, lightly beaten
300ml pure cream, whipped
180g CADBURY Dairy Milk Caramello, chopped
125g butter, softened
100g CADBURY Baking Dark Chocolate, broken into pieces
1 cup brown sugar
¼ cup CADBURY BOURNVILLE Cocoa
½ cup water
¼ dark rum or brandy
2/3 cup flour
¼ cup SR flour
1 egg, lightly beaten
300ml pure cream, whipped
180g CADBURY Dairy Milk Caramello, chopped
The ultimate cup cake: cream, chocolate and caramel. Yum!!
Method
1. COMBINE the butter, chocolate, sugar, cocoa, water and rum in a saucepan and melt together gently, stirring occasionally. Cool slightly.
2. WHISK in the sifted flours, then the egg and mix well. Spoon the mixture into 10-12 straight sided muffin cases.
3. BAKE in a moderate oven 180°C for 20 minutes or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.
4. REMOVE the muffin cases from cakes and cut each in half. Stir half of the chopped chocolate into cream and dollop onto each of the cake bases. Top with their lids and decorate with the remaining chopped chocolate.
2. WHISK in the sifted flours, then the egg and mix well. Spoon the mixture into 10-12 straight sided muffin cases.
3. BAKE in a moderate oven 180°C for 20 minutes or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.
4. REMOVE the muffin cases from cakes and cut each in half. Stir half of the chopped chocolate into cream and dollop onto each of the cake bases. Top with their lids and decorate with the remaining chopped chocolate.
