Individual Cakes with Choco-caramel

Name: Individual Cakes with Choco-caramel
Total time: 2 h 10 min
Yield: 24
Ingredients: 0.667 cup grated, plain Dark chocolate (60% cocoa solids); 0.5 cup butter; 0.333 cup sugar; 1 teaspoon vanilla extract; 1 pinch salt; 1 egg; 1.333 cups All purpose flour; 1 teaspoon Baking powder; 0.5 teaspoon baking soda; 1 tablespoon cocoa powder; 0.375 cup milk; 0.5 cup superfine caster sugar; 4 tablespoons water; 0.375 cup cream (48% fat); 1 teaspoon vanilla extract; 0.667 cup butter; 1.75 cups powdered sugar; 1 caramel filled milk Chocolate bar (broken)

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Difficulty:

advanced

Difficulty

Preparation:

1 hr 10 min.

Preparation

ready in 2 h. 10 min.

Ready in

Calories:

239

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	239 kcal	(11 %)
Protein	2.03 g	(2 %)
Fat	14.5 g	(13 %)
Carbohydrates	25.64 g	(17 %)
Sugar added	15.54 g	(62 %)
Roughage	0.04 g	(0 %)

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more nutritional values

Vitamin A	101.05 mg	(12,631 %)
Vitamin D	0.19 μg	(1 %)
Vitamin E	0.57 mg	(5 %)
Vitamin B₁	0.06 mg	(6 %)
Vitamin B₂	0.07 mg	(6 %)
Niacin	0.75 mg	(6 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	15.04 μg	(5 %)
Pantothenic acid	0.11 mg	(2 %)
Biotin	0.2 μg	(0 %)
Vitamin B₁₂	0.12 μg	(4 %)
Vitamin C	0.02 mg	(0 %)
Potassium	83.46 mg	(2 %)
Calcium	28.59 mg	(3 %)
Magnesium	22.89 mg	(8 %)
Iron	1.5 mg	(10 %)
Iodine	3.94 μg	(2 %)
Zinc	0.38 mg	(5 %)
Saturated fatty acids	8.75 g
Cholesterol	35.93 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

mini cupcakes

For the cupcakes: ⅔ cup
grated, plain Dark chocolate (60% cocoa solids); ½ cup
butter; 0.333 cup
sugar; 1 teaspoon
vanilla extract; 1 pinch
salt; 1
egg; 1.333 cups
All purpose flour; 1 teaspoon
Baking powder; ½ teaspoon
baking soda; 1 tablespoon
cocoa powder; ⅜ cup
milk

For the buttercream: ½ cup
superfine caster sugar; 4 tablespoons
water; ⅜ cup
cream (48% fat); 1 teaspoon
vanilla extract; ⅔ cup
butter; 1 ¾ cups
powdered sugar

To decorate: 1
caramel filled milk Chocolate bar (broken)

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Line 2 x 12 hole mini muffin tins with paper cases.

Beat together the chocolate and butter in a mixing bowl until soft and creamy.

Gradually beat in the sugar, vanilla and salt until smooth.

Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended.

Spoon into the paper cases and bake for about 15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.

For the buttercream: heat the sugar and water in a pan over a low heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, without stirring, until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (the caramel will splutter). Stir in the vanilla and set aside to cool completely.

Beat the butter until soft, then gradually beat in the icing sugar until soft and smooth. Beat in the caramel until blended.

Spoon into a piping bag and pipe swirls on top of the cakes. Decorate with pieces of caramel filled milk chocolate bar.