Ingredients

The following ingredients have 4 Servings
  • 80g unsalted butter
  • 2 tbs cocoa powder
  • 100g dark chocolate, chopped
  • 150g (about 12) Ferrero Rocher chocolates, roughly chopped
  • 2 tbs grapeseed oil
  • 2 eggs
  • 100g brown sugar
  • 1 tsp vanilla bean paste
  • 120g plain flour
  • 1/2 tsp baking powder
  • 1/3 cup (110g) dulce de leche, warmed
  • 2 tbs Frangelico
  • 1 egg yolk

Instruction

  • Preheat the oven to 180ºC and grease four 8cm (200ml-capacity) skillets.
  • Melt butter, cocoa, dark chocolate and 100g Ferrero Rocher in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water). Cool.
  • Whisk oil, Frangelico, eggs, egg yolk, sugar and vanilla in a bowl. Sift flour and baking powder in a separate bowl, then fold all wet ingredients into flour. Divide batter among skillets and scatter with remaining 50g chopped Ferrero Rocher.
  • Bake for 10 minutes or until slightly risen and just soft in the centre.
  • Drizzle with warm caramel to serve.