Tuesday, December 11, 2018

Chocolate and Salted Cashew Caramel Brownie Cake





Chocolate and Salted Cashew Caramel Brownie Cake








Ingredients
Brownie:
·         100 g (3/4 cup) dark chocolate
·         100 g (just under 1/2 cup) butter
·         50 ml (3 tablespoons) strong brewed coffee
·         60 g (4 tablespoons) brown sugar
·         65 g (4½ tablespoons) white sugar
·         2 eggs
·         1 teaspoon vanilla sugar
·         40 g (1/4 cup) plain (all-purpose) flour
·         15 g (1 tablespoon) cocoa
Filling:
·         400 g (1½ cups) of tinned caramel (dulce de leche)
·         handful of salted cashews
Topping:
·         200 g (1½ cups) milk chocolate




Instructions

1.  Pre-heat the oven to 170°C (350ºF) and grease a large, round springform (mine was 26cm).
2.     Slowly heat the chocolate and butter in a pan until just melted, then add the coffee. Leave the mixture to cool for about 10 minutes.
3.     In a large bowl, whisk the sugar with the eggs, then add in the cooled chocolate mixture.
4.     Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients, then mix until well combined.
5.     Pour into the prepared tin and bake for around 20 minutes (until an inserted skewer comes out clean). Remove from the oven and allow to cool completely.
6.     ………………………………….
7.     ………………………………………..: Full instructionshttps://www.theculinaryjumble.com/chocolate-and-salted-cashew-caramel-brownie-cake/