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Sticky chocolate drop cakes

Sticky chocolate drop cakes

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A star rating of 4.3 out of 5.78 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 15

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

  • Freezable (Freezable un-iced)
Nutrition: per serving
HighlightNutrientUnit
kcal433
fat24g
saturates14g
carbs54g
sugars42g
fibre1g
protein5g
low insalt0.31g
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Ingredients

For the topping

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.

Goes well with

Recipe from Good Food magazine, July 2009

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Overall rating

A star rating of 4.3 out of 5.78 ratings
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