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Salted Caramel Popcorn Mud Cakes


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Ingredients

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  • 150 g dark chocolate
  • 100 g Butter
  • 125ml hot water
  • 215 g caster sugar
  • 1 tsp vanilla extrac
  • 100 g plain flour
  • 40 g Self Raising Flour
  • 30 g cocoa powder
  • 1 egg
  • 453 g Chocolate Frosting
  • 175 g packet Lolly Gobble Bliss Bombs
  • 55 g Salted Roasted Peanuts, coarsley chopped
  • 500 g packet Jersey Caramels
  • 80ml thickened cream
  • Melted chocolate to drizzle/decorate
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Recipe's preparation

  1. Preheat oven to 180C/160C fan forced.  Line ten muffin pans with paper cases.

  2. Place chocolate, butter and hot water into mixing bowl and heat 60C/4min/speed 2 until melted.

  3. Add sugar and vanilla and mix 60C/1min/speed 2.

  4. Add flours, cocoa and egg and mix 2 min/speed 2 with MC off until well combined.

  5. Divide the mixture evenly among the cases.

  6. Bake 20/25mins – Transfer to a wire rack to cool completely.

  7. Spread a little chocolatefrosting over each cake.

  8. Combine the Bliss Bombs and peanuts in a large heatproof bowl.

     

  9.  

     

    Stir the jersey caramels, cream & salted nuts in a small saucepan over low heat for 5 mins or until melted & smooth.  (See Tips) Pour 2/3 of the caramel mixture over the Bliss Bomb mixture & stir to combine.  Set aside for 3 mins. 

     

     

  10. While Bliss Bomb mixture is still warm, spoon & shape mounds over the cakes.  Set aside for 5 mins to set.  Warm remaining caramel mixture over low heat.  Drizzle caramel mixture & melted chocolate over cakes!

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Tip

This is a conversion of the Caramel Popcorn Mud Cakes recipe featured on the cover of Taste Magazine, September 2013. 

 

 

I tried melting the jersey caramels  and cream in the Thermomix but not enough heat was generated to do this so hence as per  the magazine recipe the small saucepan was required. You can also make the choc frosting in the Thermomix however my goal was to convert the simple recipe as per Taste Magazine. We loved it and I appreciated the simple steps to achieve the final result.  Please bake, rate and enjoy! They make you look like a super chef (even if you are not).

 

“What’s the secret to these popcorn towers? Melted jersey caramels for a speedy cheats caramel sauce” Michelle Southan, recipe author


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Yes we do - thank you for

    Submitted by EJB on 28. July 2015 - 10:47.

    Yes we do - thank you for your quick reply.

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  • they are caramel coated

    Submitted by Amanda Cook on 28. July 2015 - 10:07.

    they are caramel coated popcorn - I'm sure you have them there.

    Amanda Cook, Passionate Consultant Kew, Vic

     

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  • Im wondering what the  Lolly

    Submitted by EJB on 28. July 2015 - 10:00.

    Im wondering what the  Lolly Gobble Bliss Bombs are? are they available in NZ or could you suggest something similar

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  • Hi Carol...sorry for any

    Submitted by Amanda Cook on 29. October 2013 - 16:57.

    Hi Carol...sorry for any confusion, the recipe has been edited via H/O...unfortunately step 9 was omitted by mistake.  Anyway, have fun baking now tmrc_emoticons.)

    Amanda Cook, Passionate Consultant Kew, Vic

     

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  • Hi Annalie...the recipe has

    Submitted by Amanda Cook on 29. October 2013 - 16:56.

    Hi Annalie...the recipe has been corrected...sorry for any confusuion. Amanda tmrc_emoticons.)

     

    Amanda Cook, Passionate Consultant Kew, Vic

     

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  • Thank you for your comments &

    Submitted by Amanda Cook on 23. October 2013 - 18:25.

    Thank you for your comments & sorry for the missing step? ... I will update & edit on Friday however until then please  see comments below.... They really are a very impressive & easy cup cake.

     

    8a.    Stir the jersey caramels & cream in a small saucepan over low heat for 5 mins or until melted & smooth. Pour 2/3 of the caramel mixture over the Bliss Bomb mixture & stir to combine.  Set aside for 3 mins.

     

    Ps. I tried melting the jersey caramels & cream in the tmx but not enough heat was generated to do this so hence as per  the magazine recipe the small saucepan was required. Also, please note... You can also make the choc frosting in the tmx  however my goal was to convert the simple recipe as per Taste Magazune.  We loved it & I appreciated the simple steps to achieve the final result.  Please bake, rate & enjoy! They make you look like a super chef (even if you are not) .  tmrc_emoticons.p 

     

    Amanda Cook, Passionate Consultant Kew, Vic

     

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  • Carol I think that's part of

    Submitted by annalie on 23. October 2013 - 11:34.

    Carol I think that's part of what's missing, The initial instructions about what to do with the caramel, as well as the heating of the mixture

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  • Yes, and what's the

    Submitted by Carol Sroczynski on 23. October 2013 - 11:25.

    Yes, and what's the "remaining caramel mixture"??  We haven't used any to begin with!

     Carolskitchen

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  • There seem to be some

    Submitted by annalie on 23. October 2013 - 09:00.

    There seem to be some instructions missing between steps 8 and 9 - there's no instructions about heating the popcorn, caramel and peanuts

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  • There seem to be some

    Submitted by annalie on 23. October 2013 - 09:00.

    There seem to be some instructions missing between steps 8 and 9 - there's no instructions about heating the popcorn, caramel and peanuts

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  • Ooh I have this mag sitting

    Submitted by Jarnz on 12. October 2013 - 09:05.

    Ooh I have this mag sitting on my bench waiting to be tried! 

     

    Thanks for converting it! Yum! 

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