fudgy caramel cakes
with chocolate glaze
- 1 packet Donna Hay 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
- Preheat oven to 160°C (fan forced).
- Lightly grease 8 x ⅔-cup-capacity (160ml) metal pudding moulds or ovenproof ramekins.
- 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.
- Spoon ½ cup (125ml) of the brownie mix into each mould.
- Transfer onto a baking tray and bake for 20 minutes or until just set to the touch.
- Allow to cool in the tins for 5 minutes before turning out onto serving plates.
- 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.
- To serve, top each fudgy caramel cake with the chocolate glaze. Makes 8
Photography: Con Poulos
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