Continuing on with the white chocolate theme, here are some Caramel Mud Cakes that use white chocolate and butter (ie. 'caramel') as the base for a dense, moist, utterly delicious dessert or afternoon tea.
My taste-tester, as usual, suggested replacing the choc bits with white chocolate chunks, and as usual, my response was 'Too late now, maybe next time you can make them yourself'. The cakes still got eaten, though!
Caramel Mud Cakes
100g white chocolate, chopped
100g unsalted butter
½ cup (110g) brown sugar, firmly packed
2 tblsp golden syrup
½ cup (125 ml) milk
¾ cup plain flour
¼ cup self-raising flour
2 tblsp dark chocolate bits (or white choc bits)
1 tblsp icing sugar
1. Preheat oven to 160°C (325°F). Line a muffin pan with 10 paper cases.
2. Put the chocolate, butter, sugar, golden syrup and milk in a saucepan over low heat. Stir until the chocolate and butter are melted and everything is smooth. Leave to cool for 15 minutes.
3. Pour the melted mixture into a mixing bowl and add the sifted flours and egg. Stir to combine. Add the choc bits.
4. Pour the mixture into the prepared pan. Bake for 20-25 minutes, unit golden.
5. Put on a wire rack to cool.
6. Dust with sifted icing sugar before serving.