ROCKY ROAD MUD CAKES WITH HOT FUDGE SAUCE


COOKBOOK: TASTE.COM.AU BAKE

RATE: ❤️❤️❤️❤️👌🏻👌🏻👌🏻💲

The only negative side to these cakes is the calories!

I can’t say anything bad about them…OMG we were in heaven!

I would normally go for seconds (even in the dessert department) but I just could not fit it in, Very filling! Very satisfying!

Delicious!

Enjoy

RECIPE

Makes 6

100g dark cooking chocolate, chopped

100g butter

155g caster sugar

160ml boiling water

2 tablespoons instant coffee

115g of plain flour, sifted

100g self raising flour, sifted

2 tablespoons of cocoa powder

1 egg

1/2 cup marshmallow, chopped

150g snickers chocolate bars, chopped

HOT FUDGE SAUCE

180g dark chocolate, chopped

125g thickened cream

Pre heat the oven to 150c.

Grease 6 muffins pan. Place chocolate, butter, sugar, boiling water and coffee in a saucepan. Heat oven medium heat for approx. 4-5mins, stirring until all is melted and combined. Set aside to cool for approx 10mins.

In cooled chocolate mixture, stir in combined flours in batches, cocoa powder and egg, whisk until all smooth. Divide this mixture into the 6 muffin tins (I used the silicon tray which was amazing!)

Bake for 35mins or until cooked through.

Take out of oven, remove from tray and allow to cool off on a wire rack for 10-15mins.

Place a piece of marshmallow and snicker bar on each of the cakes and set aside. You can now make the hot fudge sauce.

HOT FUDGE SAUCE

Place chocolate and cream in a microwave for 1min, stir well. Drizzle sauce over each muffin. Let it set for a minute. Ready to be served.

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