Name: Sticky chocolate drop cakes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 15
Cuisine: British
Ingredients: 250g pack unsalted butter; 300g golden caster sugar; 1 tsp vanilla extract; 3 large eggs; 200g self-raising flour; 50g cocoa; 100g milk chocolate drops; 85g butter; 85g caster sugar; 200g light condensed milk; 50g milk chocolate drops, plus extra, to scatter

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Sticky chocolate drop cakes

Sticky chocolate drop cakes

Jane Hornby

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Serves 15

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.3 out of 5.82 ratingsRate

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This easy-to-make bake will keep somewhere cool in an airtight tin for up to two days

Freezable (Freezable un-iced)

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Ingredients

Nutrition

Units:

MetricUS

250g pack unsalted butter
300g golden caster sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g cocoa
100g milk chocolate

drops

For the topping

85g butter
85g caster sugar
200g light condensed milk
50g milk chocolate

drops, plus extra, to scatter

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Nutrition: per serving

kcal433
fat24g
saturates14g
carbs54g
sugars42g
fibre1g
protein5g
salt0.31g

low

Method

step 1

Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.
step 2

For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.

Recipe from Good Food magazine, July 2009

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A star rating of 4.3 out of 5.82 ratings

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