Friday - - GOOD FOOD -

Iam a great fan of salted but­ter caramel. Af­ter lots of ex­per­i­ments, I’ve come up with this de­li­cious recipe, which is made of lay­ers of salted but­ter caramel bis­cuit baked into a rich dark choco­late cake. Serves 8-10 Prep time: 35 mins, plus chill­ing time Cook­ing time: 45 mins 200g dark choco­late, roughly chopped 100g un­salted but­ter, plus ex­tra for greas­ing 150ml milk 4 eggs, sep­a­rated 125g golden caster su­gar 100g plain flour pinch of sea salt, to dec­o­rate

FOR THE CARAMEL BIS­CUIT 225g di­ges­tive bis­cuits 300g golden caster su­gar 2 tbsp wa­ter 100ml sin­gle cream 100g salted but­ter, plus ex­tra for greas­ing 2 pinches of sea salt

FOR THE CHOCO­LATE GLAZE 200g dark choco­late, chopped 200ml sin­gle cream

1First make the caramel bis­cuit. Grease two sand­wich cake tins that are 22cm in di­am­e­ter and line the bases with bak­ing paper.

2Put the bis­cuits into a food pro­ces­sor and blitz to make fine crumbs. Put su­gar and wa­ter into a heavy-based pan and dis­solve over a low heat. In­crease the heat and cook un­til it forms an am­ber caramel. Re­move from heat and care­fully stir in cream, fol­lowed by but­ter and salt. Stir bis­cuit crumbs into caramel, then di­vide be­tween the pre­pared tins and press with the back of a spoon. Freeze to set.

3To make the sponge, pre­heat the oven to 180°C (fan 160°C). Grease a deep 22cm-di­am­e­ter loose-bot­tomed cake tin and line with bak­ing paper.

4Melt choco­late, but­ter and milk to­gether in a heat­proof bowl set over a pan of barely sim­mer­ing wa­ter, mak­ing sure the sur­face of the wa­ter does not touch the bowl.

5In a large bowl, whisk egg yolks and su­gar to­gether us­ing an elec­tric whisk un­til pale and fluffy. Stir in the choco­late mix­ture, then fold in flour. In a clean, dry bowl, whisk egg whites to soft peaks, then gen­tly fold into choco­late mix­ture.

6Re­move the caramel bis­cuit discs from the freezer and take them out of the tins, dis­card­ing the lin­ing paper. Place one of the discs on the bot­tom of the pre­pared cake tin and spread with half the cake mix­ture. Lay the other bis­cuit disc on top and cover with re­main­ing mix­ture.

7Bake in the oven for 25 to 30 mins or un­til the cake is just cooked – it should be al­most un­der­cooked for ex­tra gooey­ness. Leave to cool in the tin for 10 mins, then turn out on to a cool­ing rack to cool com­pletely.

8To make the glaze, put choco­late into a heat­proof bowl. Put cream into a pan and heat to sim­mer­ing point, then pour one-quar­ter over choco­late. Leave for a minute un­til choco­late starts to melt, then gen­tly stir in the rest of the cream un­til smooth and glossy.

9Cover the cooled cake with the choco­late glaze and use a pal­ette knife to spread it evenly over the top and down the side. Lightly sprin­kle sea salt crys­tals on top of the cake, then chill it in the fridge un­til set.


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