NZ Woman's Weekly

Molten chocolate cakes in a salted caramel sauce

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These molten chocolate cakes are easily in my top five personal recipe favourites. For a lighter version, you can make a fruit caramel sauce instead, using honey and grapefruit juice. Reduce that down until it’s sticky. You can also replace the mascarpone with light crème fraich

Chocolate cake

  • ½ cup vegetable oil
  • 250ml cream
  • 50ml espresso
  • 1 cup boiling water
  • 1 tsp vanilla essence
  • 2 eggs, beaten
  • 2 cups sugar
  • 1 tsp salt
  • 2 tsp baking soda
  • 2/3 cup cocoa
  • 1¾ cups plain flour
  • ½ cup natural almonds
  • ½ cup walnut pieces
  • ½ cup dried blueberries
  • 300ml mascarpone
  1. Preheat oven to 180°C. Lightly spray a 6-hole Texas muffin tray. Place oil in a large mixing bowl and, stirring with a whisk, add first 10 ingredients, one at a time in the order listed, until combined. Sift together cocoa and flour and add to the wet mix. Whisk well to combine(the mixture should be quite runny).
  2. Divide evenly between the muffin tins and bake for about 25-30 minutes, or until a skewer inserted in the middle comes out clean. Cool in the tins, then remove and cool completely on a wire rack.
  3. Place the cakes in a large casserole dish, or baking tray (stovetop safe) with high sides.

Salted caramel sauce

  • 1 cup caster sugar
  • 100g butter, cut into small cubes
  • 150ml cream
  • 1 tsp salt
  1. Pour the sugar into a heavy pan 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.
  2. Now, whisk in the cream and return to the boil. Remove from the heat and allow to cool, add salt to taste.

To serve

  1. Pour the salted caramel sauce around the cakes and top with almonds, walnut pieces and dried blueberries. Place the dish on the stovetop and heat until the sauce boils. Keep sauce boiling for a couple of minutes, then take off heat. Serve cakes with ample sauce and a dollop of mascarpone.
Issue 1541

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