Chocolate Caramel Cake


I had a container full of caramel left in the fridge from my previous caramel cake. I didn't know what to do with and didn't want to repeat the same caramel cake over again...That's when I saw the recipe for chocolate caramel cake on Nigella Lawson's site. And, voila here goes my version of the Chocolate Caramel Cake!!I have tweaked the original recipe here and there....


Ingredients:
Recipe Source: Nigella Lawson

Instant Coffee - 2 tsp
Cocoa - 2 tbsp
Boiling water - 2 tbsp
Butter, softened - 175 gms
Caster sugar - 175 gms
Eggs - 2, medium
Caramel syrup - 200 gms
Self-raising flour - 200 gms
Milk - 4 tbsp



Method:

  • Preheat the oven to 180C.
  • Butter a cake tin. Mix the coffee and cocoa in a cup, add the hot water and mix to a paste.
  • Put the butter, sugar, eggs, syrup, flour, milk and cocoa paste into a bowl and beat until smooth. 
  • Pour the mixture into the prepared tin and smooth the top. Bake for 35-40 minutes, until the top springs back when you press it lightly.
  • Cool in the tin for 5 minutes, and leave to cool. 

The cake tasted bitter-sweet and quite sticky too. Nevertheless, I was surprised as it was liked by everybody at home, even with it's bitter-sweet taste.




 

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!! 

A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour.


























Ingredients:
Recipe Adapted from: Coffee by Parragon Books

Unsalted butter- 115g
Plain chocolate - 115g
Espresso strong black coffee - 2 tbsp
Caster sugar - 250g
Cinnamon, ground - 1/4 tsp
Plain flour - 85g

Method:
  • Preheat oven to 180 C. Grease and line a square baking pan.
  • Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and stir until just melted and smooth. Cool slightly.
  • Whisk in the sugar, cinnamon and eggs. Beat in the flour. Pour the mixture into the prepared pan.
  • Bake in the oven for 35-40 minutes, until just firm but still moist inside. Cool in the pan and then cut into squares or bars.

You could add walnuts and chocolate chips, but I didn't as we are not walnut lovers and I was running out of chocolate chips. Also, you could serve the brownies with some white mocha sauce poured on the top, but again we love to have our brownies with vanilla ice cream and chocolate syrup, so skipped that part too! *smiles*