Prep time: 25 mins | Cook time: 35 mins | Serves 6
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!
Chocolate cake ingredients
- ½ cup vegetable oil
- 250ml cream
- 50ml espresso or strong coffee
- 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 powder
- 1¾ cups plain flour
- ½ cup walnut pieces
- ½ cup dried cranberries
- 300ml mascarpone
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
Salted caramel sauce ingredients
- 1 cup caster sugar
- 100g butter, cut into small cubes
- 150mls cream
- 1/2 tsp flaky salt
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.
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. Serve with lashings of mascarpone.