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Categories:
butter dark chocolate chocolate-covered flour brown sugar cocoa powder baking powder vanilla eggs Creme Fraiche whipping cream cream coconut oil
Viewed: 4 - Published at: 5 years agoIngredients
- 100 g butter
- 225 g dark chocolate, coarsely chopped
- 200 g chocolate-covered nut brittle bars, coarsely chopped
- 75 g plain flour
- 160 g brown sugar
- 35 g cocoa powder + 1 1/2 tsp for decoration
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 3 None medium eggs, beaten
- 100 ml creme fraiche
- 250 ml whipping cream
- 125 ml double cream
- 1 tbsp coconut oil
Method
- Preheat the oven to 350°F. Grease a 10 inch springform cake pan and dust with flour. Melt the butter with 1/2 the chocolate over low heat then allow to cool. Sift the flour, baking powder, 1/3 cup cocoa powder and sugar together. Combine the vanilla extract with the eggs and mix into the flour and sugar to create a batter. Drizzle the chocolate butter into the mixture, stirring. Next, mix in the creme fraiche (or sour cream, if using). Pour the cake mixture into the pan and smooth the top with a large knife. Bake for 8-10 minutes. Remove from the oven and sprinkle 1/3 of the chopped nut brittle evenly over the top. Return to the oven and bake for another 17-20 mins.
- Remove the cake from the oven, loosen the sides of the cake pan and place on a wire rack to cool. When the cake has cooled thoroughly, transfer it to a plate. Spread the whipped cream over the top of the cake and refrigerate for 30 mins.
- Meanwhile, heat the remaining cream in a small saucepan over low heat with the rest of the dark chocolate and the coconut oil, stirring until the chocolate has melted. Remove from the heat and allow to cool. Remove the cake from the refrigerator and spread the chocolate mixture evenly over the cake. Return the cake to the refrigerator for 1 hour. When ready to serve, sprinkle the cake with the rest of the chopped nut brittle and a little cocoa powder.
