Ingredients
125g butter, at room temperature, chopped
¾ brown sugar
3 x 60g Mars Bars, chopped
½ cup cocoa powder, sifted
2 eggs, lightly beaten
¾ cup self-raising flour, sifted
½ cup almond meal
1 tsp vanilla extract
90g milk chocolate, melted
Thick cream and berries, to serve
Method
-
Preheat oven to moderate, 180C. Lightly grease a 6-hole texas muffin pan.
-
Combine butter and sugar in a medium saucepan. Stir over a medium heat for 1-2 minutes until melted. Remove from heat. Add 2½ Mars Bars and cocoa, stirring until well blended. Cool slightly.
-
Whisk in eggs, followed by flour, almond and vanilla, until combined.
-
Divide mixture evenly into prepared pan. Top each with remaining Mars Bar.
-
Bake for 20-25 minutes until centre is just firm. Cool in pan for 10 minutes before transferring to a wire rack.
-
Drizzle cakes with melted chocolate and serve warm with thick cream and berries.
