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| Sticky Chocolate Cakes with Chocolate Sauce |
These dense, fudgy chocolate cakes are delicious served warm or at room temperature and keep well in an airtight container for 34 days
Serves 8
Sticky Chocolate Cakes with Chocolate Sauce ingredients: 1/2 cup golden syrup. 50 grams butter. 1/2 cup packed brown sugar. 1/4 cup water. finely grated zest 1/2 an orange. 2 eggs. 1/4 cup plain yoghurt. 1 teaspoon vanilla extract. 1 cup plain flour. 1/2 cup cocoa. 3/4 teaspoon baking soda. 1/4 teaspoon sea salt. 1/4 teaspoon ground cinnamon. To serve: whipped cream. chopped roasted hazelnuts, optional
Sticky Chocolate Cakes recipe: Grease 8 x 1/2 cup capacity cake tins and place on a baking tray. Preheat the oven to 180C. Put the golden syrup, butter, brown sugar, water and orange zest in a small saucepan over a medium heat. Stir constantly until the butter has melted and the sugar has dissolved. Take off the heat and tip Into a large bowl. Cool for 10 minutes. Whisk the eggs, yoghurt and vanilla together then whisk into the cooled butter mixture. Sift in the remaining ingredients and whisk until the batter is smooth. Divide evenly between the tins. Bake for 15 minutes until the cakes are just firm to the touch. Cool for 5 minutes before removing from the tins. Place the cakes on plates and pour over a little warm chocolate sauce. Add a dollop of cream and scatter with hazelnuts. Serve the remaining chocolate sauce separately. By then, the sticky chocolate cakes is ready
