CARAMELLOS
This is one for the teenagers - vanilla cake swirled with caramel and chunks of chocolate, topped generously with cream and more caramel, and nuts, and chocolate and calories. Oh, to be a teenage stick insect... The sticky toffee sauce is available in jars from supermarkets and delis. This also works well with Nutella.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C/Gas 4) and put 12 muffin cases into a 12-hole muffin tin.
- Put all the cake ingredients into a bowl and beat until well mixed. Using 2 teaspoons, put a teaspoonful of the cake mixture into each paper case. Add a dollop of toffee sauce, then top with more cake mixture. Swirl a knife through the mixtures to blend them slightly together. Bake for 15-20 minutes until nicely risen and golden brown. Remove the cakes from the tins and cool on a wire rack.
- To make the topping, put the mascarpone or cream in a bowl and flavour with sugar and vanilla to taste.
- Swirl the topping on top of the cakes, drizzle with more toffee sauce and finally scatter with toasted almonds.
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