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Molten Caramelly Chocolate Brownie Cake
A brownie cake covered in a molten caramel sauce perfect for any chocoholic who want to satisfy their sweet tooth with this indulgent dessert! Thanks Darragh @belfast_undercover_chef for this mouth-watering moreish treat!
- Preparation time: 10 minutes
- Cooking time: 25-30 minutes
- Total time: 50 minutes
PREPARATION TIME:
10 minutes
COOKING TIME:
25-30 minutes
TOTAL TIME:
50 minutes
you will need a cake tin, and a medium sized pan.
Ingredients
- 100g Dromona Butter
- 125g caster sugar
- 75g light brown or muscovado sugar
- 125g milk chocolate
- 1 tbsp golden syrup
- 2 eggs
- 1 tsp vanilla extract/essence
- 100g plain flour
- ½ tsp baking powder
- 2 tbsp cocoa powder
For the caramel sauce:
- 250g white granulated sugar
- 75ml water
- 200ml double cream
- 60g Dromona Butter
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Made for sharing:
Delicious, comforting, warm, romantic – it really is a chocolate lovers dream! We love to see how you #MakeOursYours with your own toppings
How It’s Done:
- In a large heavy based saucepan, add the water and sugar. Heat on a medium heat, and stir constantly until the sugar has dissolved into the water
- Once the mixture has dissolved together, and it starts to bubble slightly, turn the heat up higher and stop stirring Wait for the mixture to boil away to an amber colour. This often takes between 5-10 minutes, depending on your pan and hob etc
- Once the mixture has turned to the correct colour, take it off the heat and pour in the cream. The mixture will bubble up quite a bit, but whisk it together till combined
- Add in Dromona butter, and whisk till melted
- Add in the vanilla, and again whisk. Finally, add in the salt and whisk again
- Pour all over the cake and serve with ice cream
Made for sharing:
Delicious, comforting, warm, romantic – it really is a chocolate lovers dream! We love to see how you #MakeOursYours with your own toppings
Molten Caramelly Chocolate Brownie Cake
A brownie cake covered in a molten caramel sauce perfect for any chocoholic who want to satisfy their sweet tooth with this indulgent dessert! Thanks Darragh @belfast_undercover_chef for this mouth-watering moreish treat!
PREPARATION TIME:
10 minutes
COOKING TIME:
25-30 minutes
TOTAL TIME:
50 minutes
you will need a cake tin, and a medium sized pan.
Ingredients
- 100g Dromona Butter
- 125g caster sugar
- 75g light brown or muscovado sugar
- 125g milk chocolate
- 1 tbsp golden syrup
- 2 eggs
- 1 tsp vanilla extract/essence
- 100g plain flour
- ½ tsp baking powder
- 2 tbsp cocoa powder
For the caramel sauce:
- 250g white granulated sugar
- 75ml water
- 200ml double cream
- 60g Dromona Butter
- 1 tsp vanilla extract
- 1/2 tsp sea salt
How It’s Done:
- In a large heavy based saucepan, add the water and sugar. Heat on a medium heat, and stir constantly until the sugar has dissolved into the water
- Once the mixture has dissolved together, and it starts to bubble slightly, turn the heat up higher and stop stirring Wait for the mixture to boil away to an amber colour. This often takes between 5-10 minutes, depending on your pan and hob etc
- Once the mixture has turned to the correct colour, take it off the heat and pour in the cream. The mixture will bubble up quite a bit, but whisk it together till combined
- Add in Dromona butter, and whisk till melted
- Add in the vanilla, and again whisk. Finally, add in the salt and whisk again
- Pour all over the cake and serve with ice cream
Made for sharing:
Delicious, comforting, warm, romantic – it really is a chocolate lovers dream! We love to see how you #MakeOursYours with your own toppings
FOR MORE RECIPES JOIN:
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