Ingredients
Method
1.Preheat oven to 170°C (150°C fan forced). Line 12-hole (¹/³-cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, sugar, syrup and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl, cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in egg. Drop ¼ cups of mixture into paper cases.
4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Make dark chocolate ganache. Bring cream to the boil in a small saucepan, remove from heat. When bubbles subside, add chocolate, stir until smooth. Cool mixture 15 minutes.
6.Spread cold cakes with a thick layer of ganache, dollop about six small dots of caramel Top `n’ Fill on top of ganache. Pull a skewer back and forth through caramel for a marbled effect.
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