For the salt­ed­caramel sauce

The Daily Telegraph - Telegraph Magazine - - The Cut Food -

— 100g caster sugar — 30g un­salted but­ter — 175ml sin­gle cream — gen­er­ous sprin­kle of sea-salt flakes Pre­heat the oven to 180C/160C fan/gas mark 4. Dot a 26-28cm spring­form cake tin with but­ter and line with parch­ment pa­per.

Place the bro­ken choco­late and caster sugar in a food pro­ces­sor, and blitz un­til it turns to fine crumbs. Add the egg yolks, but­ter, vanilla ex­tract and 175ml boil­ing wa­ter. Blitz again un­til thor­oughly com­bined.

In a large bowl, whisk the egg whites un­til they form stiff peaks. Set to one side.

Pour the choco­late mix­ture into a separate large bowl and gently fold in the whisked egg whites. Once com­bined, pour the mix­ture into the lined cake tin, dot in the peanut but­ter and swirl us­ing a knife.

Bake for 45–50 min­utes. It’s quite a moist cake but should no longer have a wob­ble to it. It will sink a bit when you take it out of the oven, and is likely to crack a lit­tle too.

For the salted-caramel sauce, add the sugar to a large fry­ing pan and place over a medium heat. Once the sugar has melted, add the but­ter, stir­ring the whole time, then add the cream. Once this has turned to caramel, add the salt.

Serve the cake warm or cool with the warm sauce. It will also keep re­ally well in the fridge, so you can make it a day or two in ad­vance of a din­ner party.

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