Treacle Fudge Cakes
There is no denying these are a little piece of pure decadence. The beautiful fudge texture, stunning flavor and crunchy creamy top make these a real little treat. Cook these next time you want to impress your dinner party guests.
TREACLE FUDGE CAKES
250 gm plain biscuits, finely ground and ½ cup melted butter
½ cup golden syrup or treacle
½ cup caster sugar
50 gm butter
100 gm dark chocolate, chopped
1 teaspoon vanilla extract
3 large free range eggs beaten
¼ teaspoon sea salt
Mascarpone cream or softly whipped cream
cherries or berries of choice
toasted sliced almonds, optional
15 holes of two standard muffin tins
1. Preheat the oven to 160˚C fan bake
2. Put the biscuit crumbs and butter in a bowl and combine well.
3. Place a heaped tablespoon into each hole and using your fingertips, gently but firmly press evenly over the base and up the sides of the tins, finishing 1 cm below the top. Chill or freeze for 30 minutes until very firm.
4. Put the golden syrup or treacle, sugar and butter in a saucepan and place over a medium heat, stirring until the sugar has dissolved and the butter melted. Take off the heat and whisk in the chocolate and vanilla extract until smooth. Set aside for 10 minutes. Whisk in the eggs and salt until the mixture is thick and viscous.
5. Pour into the chilled biscuit cases and bake for 13 minutes. Remove from the oven and allow to cool in the tin. Cover and refrigerate until well chilled.
6. To remove from the tins, dip the base of the tins in hot water for a few seconds then carefully lift out.
7. To serve: Top the tarts with cream, fruit, almonds and a dusting of icing sugar. Makes 15
Note: You can make these up to 3 days in advance and store ion an air tight container in the fridge