Carambar cakes

This one is a combination of goodness: sweets and cakes. Every sane doctor around would probably prohibit you from ever taking a bite off it - a delicious bite one that's soft but still offering a bit of resistance to your teeth... You get the idea, this is the kind of stuff that's so bad it's good.

Ingredients

For about 9 individual cakes :

25 carambars (if you don’t know what it is, here’s a link)
125gr of sugar
250ml milk
210gr flour
110gr softened butter
2 eggs
2 teaspoons baking powder

Categories: Desserts, Treats

Instructions

Preheat your oven at 180°.

Get the sweets out of their wrappers. If you can’t find carambars, I suggest you use hard toffee, or soft, or whatever caramel-based sweet you can get your dirty hands on.

Warm the milk (don’t let it boil) and throw the carambars in. Let it melt, stirring constantly and keeping the heat low: you don’t want the milk to boil or to stick to the pan.

Once completely melted, keep the resulting sauce aside and let it cool a bit. In a bowl, mix the sugar and butter. Add the flour, baking powder and then the eggs. Yes, it’s weird, but it works.

Now add the carambar sauce, stir, put a finger in it, put it into your mouth and say “mmmh.” Don’t do it in a sexy way, that’d be weird. Pour the batter in individual molds you’ll have made sure won’t stick.

Pop that in the oven for 15 minutes. Tada.