Chocolate toffee cake in a jar

Ingredients for 6 servings:

• 150 g butter, soft
• 150 g sugar
• 3 eggs
• 80 g cocoa powder
• 100 g flour
• 6 candies, (caramel candies)
• Grease for the glasses
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Refined dessert

First, remove the oven rack from the oven and preheat the oven to 180°C. Carefully grease six small (200 ml) tulip-shaped preserving jars. Cream the softened butter with the sugar until fluffy, gradually adding the eggs one at a time, while continuing to beat until a very fine foam forms. Mix the cocoa powder with the flour, sift (important!), and stir into the foam. Divide the chocolate batter evenly among the prepared jars. Press a caramel candy into each jar. Place the cold oven rack on the middle shelf of the preheated oven and place the jars on top. Bake the chocolate toffee cakes for about 15 minutes. Remove from the oven, let cool slightly, then dust with powdered sugar and serve warm in the jar as a dessert. Serve with lightly whipped vanilla cream and/or garnish with fruit. Tip: If you want to turn the chocolate toffee cakes out, use small preserving jars or greased coffee cups.