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Individual Cakes with Choco-caramel

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Individual Cakes with Choco-caramel
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
239
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie239 kcal(11 %)
Protein2.03 g(2 %)
Fat14.5 g(13 %)
Carbohydrates25.64 g(17 %)
Sugar added15.54 g(62 %)
Roughage0.04 g(0 %)
Vitamin A101.05 mg(12,631 %)
Vitamin D0.19 μg(1 %)
Vitamin E0.57 mg(5 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.75 mg(6 %)
Vitamin B₆0.01 mg(1 %)
Folate15.04 μg(5 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C0.02 mg(0 %)
Potassium83.46 mg(2 %)
Calcium28.59 mg(3 %)
Magnesium22.89 mg(8 %)
Iron1.5 mg(10 %)
Iodine3.94 μg(2 %)
Zinc0.38 mg(5 %)
Saturated fatty acids8.75 g
Cholesterol35.93 mg
Author of this recipe:

Ingredients

for
24
For the cupcakes
cup
grated, plain Dark chocolate (60% cocoa solids)
½ cup
0.333 cup
1 teaspoon
1 pinch
1
1.333 cups
1 teaspoon
½ teaspoon
1 tablespoon
cup
For the buttercream
½ cup
superfine caster sugar
4 tablespoons
cup
cream (48% fat)
1 teaspoon
cup
1 ¾ cups
To decorate
1
caramel filled milk Chocolate bar (broken)

Preparation steps

1.
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.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
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.
5.
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.
6.
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.
7.
Beat the butter until soft, then gradually beat in the icing sugar until soft and smooth. Beat in the caramel until blended.
8.
Spoon into a piping bag and pipe swirls on top of the cakes. Decorate with pieces of caramel filled milk chocolate bar.