Caramello Cream Filled Chocolate Cakes

Cook time Prep time 45 minutes / Cooking time 25 minutes
Servings 10 - 12


125g butter, softened
100g CADBURY Dark Baking Chocolate, broken into pieces
1 cup brown sugar
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

Caramello Cream Filled Chocolate Cakes


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.