dark chocolate cake with a maple caramel centre

Cravings. How I love & hate them all at the same time. There's just no way around it. When that longing, that deep seeded hunger starts to form & takes over your every thought.... there is no stopping it.

I've been craving chocolate. You know, the really dark kind that is almost bitter. The kind that you only eat a little at a time & let it melt on your tongue engulfing your taste buds in a rich, luxurious velvety experience.

Originally this recipe should make a whole cake... and originally you should follow the recipe to the letter. As an after thought though, I later decided that the dark chocolate cake itself is a little bit of a pain in the tush to remove from the tin, and every time you cut into it, it oozes maple caramel. Yes, the caramel just seeps out of it & it is beyond amazingly delicious. In the words of Eddie Izzard, it's "fantabulous". I've decided that this recipe might work much better as a single serving treat so that each individual can fully indulge & no one is scrapping the bottom of the cake tin trying to take more caramel than they rightfully should. Trust me, we all do it.

The second way may not be techinically correct, but what it means is that: 1. it looks better 2. every one gets an equal amount 3. it's easy to add a scoop of ice cream 4. well, my way is usually better

Ingredients, maple caramel: - 150g dark brown sugar - 72g unsalted butter - 0.5 tsp salt - 80g maple syrup - 20g heavy cream

Directions, caramel: 1. combine the sugar & butter in a heavy bottomed sauce pan & bring to low heat. Stir until all the butter has melted & the sugar has dissolved. 2. add in the salt, maple syrup & cream & bring to a boil over medium heat whilst continuously stirring. Once it has reached boiling, continue to stir for a further 2 to 4 minutes or until it begins to thicken a little. Remove from the heat & allow to cool, stirring at regular intervals.

Ingredients, cake: (20cm tin or 6 ramekins) - 170g dark chocolate 70%+, chopped - 110g butter - 120g sugar - 0.75 tsp vanilla extract - 80g ground almonds - 4 egg yolks - 4 egg whites

Directions: makes 6 1. butter & line your 20cm springform cake tin (or 6 ramekins) with baking parchment. 2. pre-heat the oven to 180°C 3. place the chocolate, butter & sugar in a bowl & melt it together either over a double boiler or in the microwave. 4. once melted, stir in the vanilla, almond extract & ground almonds. 5. stir the egg yolks in, one at a time. 6. in a separate bowl, beat the egg whites on high heat until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture. 7. pour 2/3 or the chocolate mixture into the cake tin (or ramekins). Pour the caramel into the centre of the cake. Pour in the remaining chocolate mixture. 8. Bake for 40 minutes (25 to 30 for the ramekins), allow to cool slightly before serving.

...for more recipes from us, check out our archives.

P.s. if you're feeling creative, it could be funky to try the cake using different nuts... peanuts, cashews, macadamias, hazelnuts, pistachios...

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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