Sticky chocolate drop cakes

Sticky chocolate drop cakes

  • Rating: 4 out of 5.78 ratings
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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

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    Overall rating

    Rating: 4 out of 5.78 ratings
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