|380 ml||brown sugar|
|110 ml||butter — cold, cut into cubes|
|7 ml||salt — flakes|
|135 ml||butter — softened|
|5 ml||vanilla — essence|
|125 ml||castor sugar|
|2||eggs — large|
|295 ml||self-raising flour|
|110 ml||cocoa powder|
Oven Temperature 180°C
Put the cream, brown sugar and butter into a saucepan and stir over a low heat until the sugar dissolves. Simmer uncovered without stirring for five minutes or until the mixture thickens. Stir in the salt. Remove from the heat.
Spoon two tablespoons of the mixture into six greased individual ramekins or oven-proof cups. Keep the remaining sauce for serving.
Beat the butter, vanilla essence and castor sugar together until light. Add the eggs, one at a time. Sift the flour and cocoa into the butter mixture and fold in along with the milk. Divide the mixture between the ramekins. Bake in a preheated oven for 30 minutes.
Remove from the oven and leave to stand for five minutes. Serve as is or loosen the sides with a knife and invert onto serving plates. Serve with vanilla ice cream and drizzle with the reserved sauce.
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