Tag Archives: salted caramel

Salted Caramel Brownies & Toasted Meringue

My obsession with salted caramel continues…these delicious gooey brownies topped with toasted meringue has the best salted caramel surprise and is just a magical flavour combination.

If you want to make them in advance, bake the brownies and keep them airtight sealed and also make the caramel and store it in a jar in the fridge, keeping both ready until you’re ready to serve them (should preferably be within three days). Just top and toast the meringue when you’re ready to serve them and they’ll be absolutely perfect.

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Chocolate, Salted Caramel & Banana Bread

Last night I had this strong desire to bake, not for any orders, just…selfishly…for myself…and my family of course ๐Ÿ™‚ I wanted to whip up something quick and delicious, which I could munch on for a quick breakfast snack in the morning and definitely straight out of the oven too.

The flavours that came to mind was banana for that healthy breakfast element but that was as far as I could stretch the healthy flavouring, next was chocolate, because why not? The final flavour for pure decadence was salted caramel. Chocolate, Salted Caramel and Banana Bread was then the mission at hand ๐Ÿ™‚

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Choc chip, Coconut & Salted Caramel Cookies

It’s been a minute since my last post, but I’m sure you’ve been feeling it too, this manic time of year, as we try to wrap everything up before year-end, really squeeze in as much as possible so we can have some sort of stress-free holiday ๐Ÿ™‚

Nonetheless, I’ve still been baking, more cookies than anything else, because as you may know, my passion project has kicked off and I now finally bake to sell, with a strong focus on my popular American-style cookies.

With that said, I’ve been experimenting in the land of cookies and this was just…mind blowing! OK, close your eyes and imagine this…biting into a chewy cookie and with every bite, there are chunks of chocolate and coconut and a salty-sweet surprise – salted caramel! Yum, I know! Give it a go, I promise you’ll just LOVE it!

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Salted Caramel Chocolate Cake

With Eid just a few days away I knew I had to share a few recipes to serve as ideas or inspiration for the infamous Eid desserts.

Before we get to the recipe of the oh-so-different Salted Caramel Chocolate Cake, I’d just like to take a moment to scream WOOP WOOOOP! It’s Sadie’s Bubble of Yum first birthday today! Yippidee doo daa! Can’t believe it’s been a year! My resolution for the next year is to post more frequently (I know I’ve been really bad…sorry!) hehehe Shukran and thank you to everyone who has read my posts, attempted the recipes, left a comment or simply gave me encouragement to keep blogging. High 5 to you!

With that said, I think it’s quite fitting that I share this recipe. If you’re looking for something different, divine and damn delicious then I’d recommend the Salted Caramel Chocolate Cake. With the chocolatey moist texture of the cake and the surprise of the caramel and the second surprise hint of salty deliciousness, this is a sure winner!

Just a heads up, I’ll be posting a white chocolate and strawberry tart recipe tomorrow in keeping with the Eid-spiration (taking a bow for that one) and my first year resolution ๐Ÿ™‚

Happy baking!

xxx

Ingredients:

For the cake:

  • 200g chocolate (dark or milk – depending on your preference), roughly chopped
  • 100g unsalted butter, plus extra for greasing
  • 150ml milk
  • 4 eggs, separated
  • 125g golden castor sugar
  • 100g flour

For the caramel:

  • 225g digestive biscuits
  • 300g castor sugar
  • 2 tbsp water
  • 100ml cream
  • 100g salted butter, plus extra for greasing
  • 2 pinches of sea salt

For the chocolate glaze:

  • 200g chocolate (again, depending on your preference), chopped
  • 200ml cream

Method:

1. Start with the caramel biscuit. Grease 2 x 22cm diameterย cake tins and line the bases with baking paper.

2. Whizz the biscuits in a food processor until fine crumbs. Put the sugar and water into a heavy-based saucepan and dissolve over a low heat. Increase the heat and cook until it forms a caramel.

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3. Remove from the heat and carefully stir in the cream, followed by the butter and salt. Stir the biscuit crumbs into the caramel.

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4. Divide equally between the tins and press down with the back of a spoon. Place in the freezer to set.

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4. To make the chocolate cake, preheat the oven to 180ยฐC. Grease a deep 22cm diameter loose-bottomed cakeย tinย and line with baking paper.Melt the chocolate, butter and milk together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.

My improvised version of a double boiler :)

My improvised version of a double boiler ๐Ÿ™‚

5. In a large bowl, whisk the egg yolks and sugar together using an electric hand whisk until pale and fluffy.ย Stir in the chocolate mixture, then fold in the flour. In a clean, dry bowl, whisk the egg whites to soft peaks, then gently fold into the chocolate mixture.

6. Remove the caramel biscuit discs from the freezer and remove them from the tins, discarding the lining paper. Place one of the discs on the bottom of the prepared loose-bottomed cake tin and spread with half of the cake mixture.

helloooo chocolate and caramel goodness!

helloooo chocolate and caramel goodness!

7. Lay the other biscuit disc on top and cover with the remaining cake mixture. Bake in the oven for 25โ€“30 minutes until the cake is just cooked โ€“ it should be almost undercooked for extra gooeyness. Leave to cool in the tin for 10 minutes, then turn out on to a cooling rack to cool completely.

8. To make the glaze, put the chocolate into a heatproof bowl. Put the cream into a saucepan and heat to simmering point, then pour one-quarter over the chocolate. Leave for 1 minute until the chocolate starts to melt, then gently stir in the rest of the cream until smooth and glossy.

9. Cover the cooled cake with the chocolate glaze and chill it in the refrigerator until set before serving.

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