Gooey Chocolate Chip Rock Cakes
These Gooey Chocolate Chip Rock Cakes are very easy to make using simple store cupboard ingredients. They are filled with a chocolate Hazelnut soft centre and are ideal for making with young children. Fun to make and squidgy to eat.
Servings: 7
Calories: 330kcal
Equipment
- 1 Baking Tray
- 1 Icecream Scoop Optional
- Baking Parchment
Ingredients
- 200 g Self Raising Flour
- Pinch of Salt
- 50 g light brown sugar
- 110 g Unsalted butter cut into cubes
- 100 g Milk Chocolate Chips
- 1 teaspoon vanilla extract
- 1 medium egg
- 2 tablespoons milk
Decoration
- 7 teaspoons Chocolate Hazelnut spread
- 7 Glace Cherry Halves
- Handful of Flaked Almond
Instructions
- Preheat the oven to 180deg Fan Assisted.
- Line a baking tray with a sheet of baking parchment
- Add the flour, salt and sugar to a large bowl. Give it a little mix.200 g Self Raising Flour, Pinch of Salt, 50 g light brown sugar
- Using your finger tips, rub in the butter until you have fine breadcrumbs. Using a food processor will make the job a lot easier and quicker. Pour the breadcrumb mixture back into a mixing bowl for the rest of the recipe.110 g Unsalted butter
- Add the chocolate chips and give everything a good mix.100 g Milk Chocolate Chips
- Mix the egg, milk and vanilla extract together in a small jug to disperse all the vanilla flavour, then add to the dry ingredients.1 teaspoon vanilla extract, 1 medium egg, 2 tablespoons milk
- Using a cutlery knife or spoon, bring everything together to form a stiff dough.
- Scoop up some dough using an icecream scoop. Make a well in the centre large enough to take a teaspoon of Hazelnut Chocolate spread. Carefully cover and seal the spread with the dough adding a little more dough if needed.7 teaspoons Chocolate Hazelnut spread
- Place them on a baking tray pressing them down a little, but not too much that the Hazelnut spread seeps out during baking.
- Decorate with a Glace cherry half and a few Almond flakes.7 Glace Cherry Halves, Handful of Flaked Almond
- Bake in the centre of the oven for 15 – 17 mins or until baked. They should have a nice golden colour. The centre should be nice and gooey while still warm and will set once completely cooled.
- Leave on a baking tray to cool completely.
Notes
- Using an Icecream scoop will give you evenly sized Rock Cakes
- Dust the back of your teaspoon and fingers from time to time to make the job easier.
- The baking times will differ slightly, depending on the size of Rock Buns that you make.
- These Rock Cakes will freeze easily for up to a few weeks.
- Warm again in a moderate oven for a few minutes before serving will bring back the soft gooey centre.
Nutrition
Calories: 330kcal | Carbohydrates: 39g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 19mg | Potassium: 78mg | Fiber: 1g | Sugar: 16g | Vitamin A: 434IU | Calcium: 28mg | Iron: 1mg