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250g unsalted butter
250g dark chocolate
4 eggs
1 short espresso coffee (or 1 tablespoon instant coffee)
1½ teaspoons vanilla extract
1/2 cup sugar
1/2 cup plus flour
2 teaspoons baking powder
1/4 teaspoon salt
Favourite ice cream for serving

Preheat the oven to 180 degrees

Heat the butter and chocolate in a heat-proof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes.

In a large bowl, stir together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature.

In a medium bowl, sift together the flour, baking powder, and salt and stir it into the chocolate mixture. Spoon the mixture into a cast-iron skillet and place on the middle rack of the oven. Bake for 25-30 minutes. Be careful not to overbake. A toothpick inserted in the center should still have a little stuck to it. Serve warm with a scoop of ice cream and caramel sauce.

Serves 6-8

Caramel Sauce

1 Tbsp butter, level
2 Tbsp soft brown sugar
1 dessertspoon golden syrup or maple syrup
2 Tbsp condensed milk
4 Tbsp hot water

Melt butter in a saucepan and add Soft Brown Sugar, Golden Syrup and condensed milk.
Stir over heat until mixture is thick with a rich caramel colour and leaves the sides of the saucepan. Remove from heat and add hot water a little at a time. Return to heat, simmer and stir for 2 – 3 minutes until smooth.
Allow to cool.

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