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Sticky chocolate drop cakes

This easy-to-make bake will keep somewhere cool in an airtight tin for up to two days

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 15
  • Easy
  • Serves 15
  • Easy
  • Calories 433
  • Carbohydrates 54
  • Saturated Fat 14
  • Sugar 42
  • Protein 5
  • Fat 24
  • Fibre 1
  • Salt 0.31

Nutrition per serving

  • Calories 433
  • Carbohydrates 54
  • Saturated Fat 14
  • Sugar 42
  • Protein 5
  • Fat 24
  • Fibre 1
  • Salt 0.31

Ingredients

  • 250g pack unsalted butter
  • 300g golden caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200g self-raising flour
  • 50g cocoa
  • 100g milk chocolate drops
  • 85g butter
  • 85g caster sugar
  • 200g light condensed milk
  • 50g milk chocolate drops, plus extra, to scatter

Method

  1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.

  2. For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.

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