fudgy caramel cakes

with chocolate glaze

  • 1 packet Donna Hay’s salted caramel fudge brownie mix
  • 125g unsalted butter, melted
  • 2 eggs
  • ½ teaspoon sea salt flakes (optional) 

chocolate glaze

  • 1 sachet chocolate chunks
  • ¼ cup (60ml) cream 

each packet contains

  • 1 sachet salted caramel brownie mix
  • 1 sachet chocolate chunks
  1. Preheat oven to 160°C (fan forced). 
  2. Lightly grease 8 x 2/3-cup-capacity (160ml) metal pudding moulds or ovenproof ramekins.
  3. Following the packet instructions, place the caramel brownie mix, melted butter and eggs in a mixing bowl. Using a spatula, stir the mixture until well combined. The mixture will be quite thick. 
  4. Spoon ½ cup (125ml) of the brownie mix into each mould.
  5. Transfer onto a baking tray and bake for 20 minutes or until just set to the touch.
  6. Allow to cool in the tins for 5 minutes before turning out onto serving plates.
  7. While the fudgy caramel cakes are cooking, make the chocolate glaze. Place the chocolate chunks and cream in a saucepan over low heat. Stir until the chocolate melts.
  8. To serve, top each fudgy caramel cake with the chocolate glaze. Makes 8

Photography: Con Poulos

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