Salty Toffee Sticky Cakes

Yield - 6 Servings

For Cake:

• 10 pieces Milk Chocolate Covered Ginger
• 1 tsp baking soda
• 2 tbsp butter
• 2 tbsp strong brewed coffee
• 3 tbsp brandy
• 1 cup self-raising flour
• 3/4 golden yellow sugar
• 1 tsp vanilla
• 2 medium eggs, lightly beaten
  
  

For Sauce:

• 10 Milk Chocolate Himalayan Pink Salt Caramels
• 1/4 cup whipping cream

1. Preheat oven to 350°F (175°C).
2. Place ginger in food processor and puree.
3. Add baking soda, butter, coffee and brandy and process until combined.
4. Sift flour into a large bowl and stir in golden sugar.
5. Blend in eggs and vanilla.
6. Mix in pureed ginger until thoroughly blended. Divide into 6 muffin tins and bake for 20 minutes or until cake springs back when pressed lightly.
7. Using a non-stick pan, melt caramels and cream on medium-low heat, stirring until completely melted and smooth.
8. Pour over sticky toffee cakes and serve.