Name: Chocolate caramel nut cakes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: Topping; 50 gram butter, chopped; 1/4 cup brown sugar; 2 tablespoon cream; 1/4 cup chopped macadamias; 14 cup chopped pistachios; 1/4 cup chopped pecans; 125 gram butter, chopped, at room temperature; 3/4 cup brown sugar; 2 eggs; 1 cup self-raising flour; 2 tablespoon cocoa; 100 gram milk chocolate, melted; 2/3 cup milk

Chocolate caramel nut cakes

Serves 6

Prep

20M

Cook

40M

Total

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Ingredients

Topping

50 gram butter, chopped

1/4 cup brown sugar

2 tablespoon cream

1/4 cup chopped macadamias

14 cup chopped pistachios

1/4 cup chopped pecans

125 gram butter, chopped, at room temperature

3/4 cup brown sugar

2 eggs

1 cup self-raising flour

2 tablespoon cocoa

100 gram milk chocolate, melted

2/3 cup milk

Method

1.Preheat oven to moderate, 180°C. Lightly grease a texas muffin pan.

2.To make topping; in a saucepan combine butter, sugar and cream. Stir over a low heat, without boiling, until sugar dissolves. Bring to boil. Remove from heat and stir in nuts. Spoon evenly between recesses. Freeze while making cake.

3.In a bowl, using an electric mixer, beat butter and sugar together, until creamy. Add eggs, one at a time, beating well after each addition.

4.Sift flour and cocoa together. Fold into creamed mixture, alternately with chocolate and milk. Spoon evenly between recesses until 2/3 full.

5.Bake for 30-35 minutes, until cooked when tested. Cool in pan for 5 minutes before turning out onto a wire rack to cool completely

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Ingredients

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