This past weekend was full of March Madness games and catching up with good friends. I wanted to make a dessert for game watching and an after dinner treat.
I went to a bookstore recently and picked up a dessert book I thought was worth purchasing. I really don't buy cookbooks anymore because I've found amazing free resources online, but it was only $8, and I still have a gift card to use from Christmas.
This serves twelve so I had plenty to go around. Caramel being one of my favorite things in life, I had to give this a try. Next time, I will use a stick of salted butter in the caramel sauce instead of unsalted. The recipe is actually called salty caramel chocolate sponge cake. I couldn't figure out what was so salty about it, but realized it called for salted butter. I am so used to throwing in unsalted and didn't think twice about it. It was still caramel delightful though.
Caramel Chocolate Sponge Cake
INGREDIENTS
FOR THE CAKE
2 sticks unsalted butter, diced
1 cup sugar, plus two tablespoons
3 medium eggs
2/3 cup milk
1 1/3 cup cake flour, sifted
1/8 tsp. salt
1/2 cup cocoa, sifted
2 tsp. baking powder, sifted
FOR THE SAUCE
1/2 cup dark brown sugar
1 stick unsalted butter
pinch of salt
2/3 cup heavy cream
FOR THE CREAM
1 cup heavy cream
1 tbsp. sugar
2/3 cup heavy cream
FOR THE CREAM
1 cup heavy cream
1 tbsp. sugar
DIRECTIONS
FOR THE CAKE
FOR THE CAKE
Preheat oven to 375°F. Butter a 12x9 inch baking pan. In the bowl of a stand mixer fitted with the paddle attachment, add butter and one cup of sugar and beat until pale and fluffy, about four minutes. Add eggs in, one at a time, scraping down sides when necessary. Add milk. In a separate bowl mix sifted flour, salt, cocoa and baking power together. Gradually add dry ingredients into mixer.
Transfer batter to a baking pan, smoothing the surface. Scatter a couple tbsp. of sugar over the top and bake for 30 minutes until toothpick comes out clean. Let cool in pan for 20-30 minutes while making the sauce.
FOR THE SAUCE
Heat the sugar, butter and cream in a small saucepan, whisking until smooth.
FOR THE CREAM
Serve the cake cut into squares with the warm caramel sauce spooned over them.
Source: Adapted from Gorgeous Desserts
Transfer batter to a baking pan, smoothing the surface. Scatter a couple tbsp. of sugar over the top and bake for 30 minutes until toothpick comes out clean. Let cool in pan for 20-30 minutes while making the sauce.
FOR THE SAUCE
Heat the sugar, butter and cream in a small saucepan, whisking until smooth.
FOR THE CREAM
Using an immersion blender, or regular blender, whip heavy cream until thickened. Add sugar and whip again until desired consistency is reached.
Serve the cake cut into squares with the warm caramel sauce spooned over them.
Source: Adapted from Gorgeous Desserts
nice, looks like a delicious recipe. thanks for posting this recipe, i love toffee.
Simon