OOEY, GOOEY GOODNESS MADE IN A FLASH
MARS BAR MELT CAKE
You can make this 4-ingredient cake completely in the saucepan, to keep washing up to a minimum. Don’t worry about holes in the top - this is where the chunks of Mars bar melt down to create chewy pockets (and they’re the best bits) This cake will freeze well for up to 3 months.
100g butter, chopped
8 x 47g pkts Mars bars, halved lengthways, coarsely chopped
2 eggs, lightly whisked
150g (1 cup) self-raising flour
Preheat oven to 180C/160C fan forced. Lightly grease a 20cm (base measurement) square cake pan and line the base with baking paper, allowing two sides to overhang.
Melt the butter in a saucepan over mediumlow heat. When the base of the pan is covered in butter, add three-quarters of the Mars Bars. Stir until the Mars Bars is melted and only some lumps remain. Use a balloon whisk to whisk the mixture until smooth. Remove from the heat and set aside for 5 minutes to cool slightly.
Add the eggs to the chocolate mixture and whisk until combined. Add the flour and stir until evenly combined. Transfer to prepared pan. Top with remaining Mars Bars. Bake for 30 minutes or until just firm. Set aside in the pan to cool completely. Cut into squares .