Serve these mini cakes warm out of the oven and drizzle with melted chocolate and a rich caramel sauce. If you can’t get through them all in one sitting, reheat them in the microwave on high for 20 seconds each until warmed through.Â
Ingredients
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.Â
Whisk in eggs, followed by flour, almond and vanilla, until combined.
Divide mixture evenly into prepared pan. Top each with remaining Mars Bar.Â
Bake for 20-25 minutes until centre is just firm. Cool in pan for 10 minutes before transferring to a wire rack.Â
Drizzle cakes with melted chocolate and serve warm with thick cream and berries.Â
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