adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gooey caramel cakes with caramello
Gooey caramel cakes with caramello
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
"Indulgent chocolate filling in mini ring cakes for a simple and decadent dessert."
Ingredients:
  • 180g butter, at room temperature
  • 155g (3/4 cup) brown sugar, firmly packed
  • 53.60 gm golden syrup
  • 2 eggs
  • 300g (2 cups) self-raising flour
  • 185ml (3/4 cup) milk
  • 2 x 55g bars Dairy Milk Caramello
  • Double cream, to serve
  • 50g butter
  • 100g (1/2 cup) brown sugar, firmly packed
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Preheat your oven to 180C (160C fan forced) and generously grease nine 10cm mini fluted bundt pans with melted butter. In a bowl, use electric beaters to cream the butter and sugar until pale and fluffy. Mix in the golden syrup, then add the eggs one by one, beating well after each addition. Gently fold in the flour and milk until fully incorporated. Divide the batter among the prepared pans and bake for about 20 minutes or until a skewer inserted into the center comes out clean. Enjoy your delicious mini bundt cakes!
  • Prepare the caramel by combining all ingredients in a saucepan over low heat until fully melted. Increase the heat and bring to a boil, then let it simmer rapidly for 5 minutes or until slightly reduced. Allow it to cool and thicken for 10 minutes before using.
  • Transfer the cakes to serving plates. Divide the chocolate into squares and cut each square in half diagonally. Fill the center of each cake with cream, then add the chocolate on top. Finish by drizzling with caramel.

Similar Recipes