This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease 6 x 1-cup oven-proof dishes. Place on an oven tray.
2.In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and beat well. Beat in vanilla.
3.Using a large metal spoon, fold sifted combined flour and cocoa into creamed mixture, alternating with milk.
4.Spoon chocolate mixture into a dish. Press half the caramel eggs into the batter. In a small bowl, combine brown sugar and extra cocoa. Sprinkle evenly over batter.
5.Slowly pour boiling water over top of mix. Bake for 25-30 minutes. Serve warm with whipped cream, extra broken caramel eggs and dusted with cocoa.