Sticky Chocolate Drop Cakes

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

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 15

Nutrition per serving

• Kcalories

  433

• Protein

  5g

• Carbs

  54g

• Fat

  24g

• Saturates

  14g

• Fibre

  1g

• Sugar

  42g

• Salt

  0.31g

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
• For the topping
• 85g butter
• 85g caster sugar
• 200g light condensed milk
• 50g milk chocolate drops, plus extra, to scatter

Directions

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.

Categories: Cakes & Baking, Quick & Easy