I have a confession. Just a small one. I’m the mad woman who trawls the reduced sections in the supermarket – not just the ‘reduced to clear’ chilled shelves but the main shelves (looking for those yellow stickers), the ‘separated from the rest of the multi-pack’ corner and the dregs of whatever season is now over shelf as they prepare to re-stock with whatever’s coming next, usually way, way too early.
And that’s where you find the very reduced tubes of Little Rolos in their Christmas packaging – for 50p – and if ever there was an excuse to create another cake, this had to be it.
So, for a seriously decadent cake this is what you’ll need:200g rolos (we had Little Rolos) – this quantity allows for what is known in our house as ‘snitching’ (testing for quality purposes) 100g butter 200g light muscavado sugar 2 large eggs 100g plain flour 2 tablespoons of cocoa powder ½ teaspoon of baking powder For the meringue topping 2 egg whites 100g sugar
Preheat your oven to 180C, 160C (fan), I reckon that’s around Gas Mark 4 and line a muffin tin with deep cupcake cases.
Into a medium size (we used the loyal 2pt pyrex) microwaveable bowl, put the rolos, butter (chopped – it melts faster) and the muscavado sugar. Microwave on medium for about 2 minutes and then give it all a really good stir to combine thesugar into the chocolate. Work relatively fast at this point as it keeps the mixture smooth – it should be quite shiny.
Get your beautiful assistant to break your eggs into the mixture and mix it all in really well with the fork. You’ll be heading towards the gloopy stage. Then add the flour, baking powder and mix it all together really well.
This mixture is a brownie type mix so will be runny – so I find it easier to use the ice-cream scoop to half fill each of the cases. I really wouldn’t fill them any higher – the cakes are rich and you run the risk of a volcanic explosion when baking.
Stiff peaks should look like this when you take the beaters out – do not be tempted to add the sugar before this stage
Then, a tablespoon (or so, like you’re going to measure it) at a time, add the sugar – using the mixer on a relatively fast setting. Some say you need to fold the sugar in – I don’t.
Fill a (disposable – it’s so much easier) piping bag with the mix – I used a large star nozzle and pipe a swirl of meringue onto each cake – making sure you leave a border clear around the edge.
Bake for around 30 minutes – as I say with all of my recipes, I don’t know what your oven is like. You need to get them to the point that the meringue is cooked and the cake/brownie mix is too – otherwise you may end up with the cake sinking under the meringue. That’s just aesthetic though – it still tastes divine.
If they do bubble over the edge onto the tin whilst cooking (bear in mind you’ve got all that toffee in the mix), when you take the cakes out the oven, leave them for 5 minutes and then give them a little twist in their tin – one at a time. This should mean they won’t stick to the tin. Allow to cool in the tin then pop them on a wire rack (if you can be bothered/have space etc).
They should look a bit like this:
You could serve them warm with a bit of cream (other dairy products containing slightly less fat are available) as a desert – you’ll only need one! Enjoy.
Other yummy recipes from the Cheetah Keeper’s Mum:
- Oreo Brownie Cupcakes
- After Eight Cupcakes
- Easy Chocolate and Cinnamon Cakes
- Butternut Squash, Maple & Ginger Cupcakes
- Malteaser Cupcakes with Salted Caramel Buttercream Icing
- Mince Pie Cupcakes with Brandy Buttercream
- Cheese & Marmite Muffins