Bourbon Salted Caramel

Salted Caramel Double Chocolate Cake

10-12 persons
15 minutes

Love cake, chocolate and salted caramel? Then this double chocolate cake with LiQ Bourbon Salted Caramel ice cream & almond brittle is your guilty pleasure! Easy to make, even easier to eat.

Ingredients

Preparation time = 15 mins
Cook time = 50 mins

For the almond brittle

120g blanched whole almonds, toasted then roughly chopped
100g golden caster sugar
4 tablespoons water
50g butter

For the cake

300g 70% cacao chocolate, broken into pieces
225g caster sugar
175ml boiling water
225g salted butter, cut into cubes (plus a little extra for greasing)
6 free range eggs, separated
1 teaspoon instant coffee powder
2 teaspoons vanilla extract
150g 70% cacao chocolate, to serve
LiQ Bourbon Salted Caramel ice cream, to serve

This is how you make it

Almond brittle method:

Put sugar, butter and water into a non-stick frying pan and heat gently.
Stir until the sugar dissolves.
Increase the heat and boil for 4-5 minutes until its a light golden brown colour.
Add the nuts and stir.
Smooth the mixture onto greased baking paper and leave to cool.
Once hardened, snap it up into shards to serve.

Cake method:

Preheat the oven to 180C.
Grease a springform cake tin (23cm, loose bottom).
Blend the chocolate and sugar in a food processor until powder textured.
Add the boiling water, egg yolks, butter, coffee powder and vanilla extract and blitz until combined.
In a bowl, whisk the egg whites until soft peaks form.
Gently fold the chocolate mixture into the egg whites bit by bit.
Pour the cake mixture into the cake tin and bake for 45 minutes, or until cooked through.
Once cooled, place on a cake stand or serving plate.
Melt 150g of chocolate and drizzle over the cake, allowing it to run down the sides.
Scatter the shards of almond brittle in the centre of the cake.
Serve a slice of cake with a generous scoop of LiQ Bourbon Salted Caramel ice cream. Done!