Chocolate caramel cake recipe

1991 ratings Rate
  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 398 calories / serving
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Preheat the oven to gas 6, 200°C, fan 180°C. Grease 4 miniature loaf pans (or pudding moulds) with butter. Add ½tsp caster sugar to each and tip around to coat. Place on a baking tray.

Melt the chocolate and butter together in a bowl set over a pan of gently simmering water.

Beat the eggs and extra yolk for 2-3 minutes in a separate bowl until light and thickened. Sift in the icing sugar and whisk until combined then fold in the melted chocolate mixture.

Divide the mixture between the prepared moulds. Push 1 square of the caramel chocolate into the top of each mould.

Bake in the oven for 12 minutes until just firm on top, but still runny in the centre.

Leave to rest for 1 minute then loosen, turn out and dust with icing sugar. Serve with raspberries.

Cook's tip: You can prepare these ahead and keep chilled, covered, in the fridge until ready to cook. They will need about 2 minutes extra cooking time.

  • Ingredients

  • 2tsp caster sugar
  • 75g (3oz) luxury plain chocolate
  • 75g (3oz) unsalted butter, plus extra to grease
  • 2 medium eggs, plus 1 extra egg yolk
  • 40g (1½oz) icing sugar
  • 4 squares Cadbury's caramel chocolate
  • Energy 1650kj 398kcal 20%
  • Fat 31g 45%
  • Saturates 17g 85%
  • Sugars 21g 23%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 22.6g Protein 6.4g Fibre 1.8g


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