Mini choc-caramel dessert cakes

Ingredients

• 1/2 x 175g bag Caramello Nibbles
• 200g dark chocolate, chopped
• 125g butter, chopped
• 1 cup firmly packed brown sugar
• 3 eggs
• 3/4 cup plain flour
• 1/4 cup cocoa powder
• 1/4 teaspoon baking powder

• Choc-caramel ganache

• 1/2 x 175g bag Caramello Nibbles
• 100g dark chocolate, chopped
• 1/4 cup thickened cream

Method

1. Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases (see note). Reserve 12 Nibbles. Finely chop remaining Nibbles.
2. Place chocolate and butter in a large heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.
3. Whisk in sugar. Stand for 2 minutes. Add eggs, 1 at a time, whisking well after each addition. Sift flour, cocoa and baking powder over chocolate mixture. Whisk to combine. Whisk in finely chopped Nibbles. Spoon into paper cases. Top each with 1 reserved Nibble. Bake for 20 to 25 minutes or until a skewer inserted in centre of 1 cake comes out with crumbs clinging. Stand in pan for 5 minutes. Transfer to a wire rack to cool slightly.
4. Meanwhile, make ganache Place Nibbles, chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds or until melted and smooth. Remove cakes from paper cases. Drizzle with ganache. Serve.

Notes

• Cooking cakes in paper cases prevents them sticking to the pan.