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Main Ingredient: Flour
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Prep Time: 25 minutes
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Cook Time: 35 minutes
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Serves: 6
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Recipe by: EngelElzen
What’s better than chocolate cake? Caramel drizzled, salted chocolate cake baked in the EngelElzen Cast Iron Pan. This decadent dessert will be a crowd pleaser for sure!
CAKE INSTRUCTIONS
- Preheat oven to 180*C. Lightly spray some muffin tins or small ramekins.
- Place oil in a large mixing bowl and, stirring with a whisk, add first nine ingredients, one at a time in the order listed, mix until combined.
- Sift together cocoa and flour and add to the wet mix. Whisk well to combine (the mixture should be quite runny).
- Pour in to the ramekins and bake for about 30 minutes or until a skewer inserted in the middle comes out clean. Remove
SAUCE INSTRUCTIONS
Pour the sugar into your EngelElzen and allow to melt down over a low heat. When melted, turn up the heat and allow to bubble until you achieve a nut brown caramel colour. Carefully whisk in the butter a bit at a time. Now whisk in the cream and return to the boil. Remove from the heat and allow to cool, add salt to taste.
TO SERVE
- Remove the molten cakes from the moulds and place into the pan onto of the caramel, spoon some caramel over the top and then sprinkle over the walnut pieces and cranberries.
- Place the EngelElzen into a oven or over some flames and heat until the sauce is bubbling. Â Serve with lashings of mascarpone.
