dark chocolate cake with a maple caramel centre
Cravings. How I love & hate them all at the same time. There's just no way around it. When that longing, that deep seeded hunger starts to form & takes over your every thought.... there is no stopping it.
I've been craving chocolate. You know, the really dark kind that is almost bitter. The kind that you only eat a little at a time & let it melt on your tongue engulfing your taste buds in a rich, luxurious velvety experience.
Originally this recipe should make a whole cake... and originally you should follow the recipe to the letter. As an after thought though, I later decided that the dark chocolate cake itself is a little bit of a pain in the tush to remove from the tin, and every time you cut into it, it oozes maple caramel. Yes, the caramel just seeps out of it & it is beyond amazingly delicious. In the words of Eddie Izzard, it's "fantabulous". I've decided that this recipe might work much better as a single serving treat so that each individual can fully indulge & no one is scrapping the bottom of the cake tin trying to take more caramel than they rightfully should. Trust me, we all do it.
The second way may not be techinically correct, but what it means is that: 1. it looks better 2. every one gets an equal amount 3. it's easy to add a scoop of ice cream 4. well, my way is usually better
Ingredients, maple caramel: - 150g dark brown sugar - 72g unsalted butter - 0.5 tsp salt - 80g maple syrup - 20g heavy cream
Directions, caramel: 1. combine the sugar & butter in a heavy bottomed sauce pan & bring to low heat. Stir until all the butter has melted & the sugar has dissolved. 2. add in the salt, maple syrup & cream & bring to a boil over medium heat whilst continuously stirring. Once it has reached boiling, continue to stir for a further 2 to 4 minutes or until it begins to thicken a little. Remove from the heat & allow to cool, stirring at regular intervals.
Ingredients, cake: (20cm tin or 6 ramekins) - 170g dark chocolate 70%+, chopped - 110g butter - 120g sugar - 0.75 tsp vanilla extract - 80g ground almonds - 4 egg yolks - 4 egg whites
Directions: makes 6 1. butter & line your 20cm springform cake tin (or 6 ramekins) with baking parchment. 2. pre-heat the oven to 180°C 3. place the chocolate, butter & sugar in a bowl & melt it together either over a double boiler or in the microwave. 4. once melted, stir in the vanilla, almond extract & ground almonds. 5. stir the egg yolks in, one at a time. 6. in a separate bowl, beat the egg whites on high heat until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture. 7. pour 2/3 or the chocolate mixture into the cake tin (or ramekins). Pour the caramel into the centre of the cake. Pour in the remaining chocolate mixture. 8. Bake for 40 minutes (25 to 30 for the ramekins), allow to cool slightly before serving.
...for more recipes from us, check out our archives.
P.s. if you're feeling creative, it could be funky to try the cake using different nuts... peanuts, cashews, macadamias, hazelnuts, pistachios...
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
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