125g butter, softened
100g CADBURY Dark Baking Chocolate, broken into pieces
1 cup brown sugar
¼ cup CADBURY BOURNVILLE Cocoa
½ cup water
¼ dark rum or brandy
⅔ cup flour
¼ cup SR flour
1 egg, lightly beaten
300ml pure cream, whipped
200g CADBURY Dairy Milk Caramello, chopped
COMBINE the butter, chocolate, sugar, cocoa, water and rum in a saucepan and melt together gently, stirring occasionally. Cool slightly.
WHISK in the sifted flours, then the egg and mix well. Spoon the mixture into 10-12 straight-sided muffin cases.
BAKE in a moderate oven 180C for 20 minutes or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.
REMOVE the muffin cases from cakes and cut each in half crossways. Stir half of the chopped Caramello chocolate into cream and dollop onto each of the cake bases. Top with their lids and decorate with the remaining chopped chocolate.