Mini pistachio & chocolate macaroons
Re-create memories of romantic Paris with these melt-in-the-mouth macaroons
Sticky chocolate drop cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 15
Skip to ingredients
- 250g pack unsalted butter
- 300g golden caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200g self-raising flour
- 50g cocoa
- 100g milk chocolatedrops
For the topping
- 85g butter
- 85g caster sugar
- 200g light condensed milk
- 50g milk chocolatedrops, plus extra, to scatter
Nutrition: per serving
- kcal433
- fat24g
- saturates14g
- carbs54g
- sugars42g
- fibre1g
- protein5g
- salt0.31glow
Method
step 1
Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.
step 2
For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.
