Chocolate crunch with caramel sauce
- Lulu Grimes
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Serves 12
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.2 out of 5.8 ratingsRate
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Update a classic school-dinner recipe by using caramel sauce instead of pink custard to serve alongside chocolate squares. Kids (and big kids) will love it
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
175g plain flour
-
50g ground almonds
-
60g cocoa
-
115g golden caster sugar
-
145g butter
softened, plus extra for the tin
-
demerara sugar
for sprinkling over
-
4 tbsp caramel
-
50ml single cream
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Nutrition: Per serving
- kcal257
- fat15g
- saturates8g
- carbs25g
- sugars13g
- fibre1g
- protein4g
- salt0.2g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Put the flour, almonds, cocoa, caster sugar and a large pinch of salt into a food processor and whizz briefly. Add the butter and whizz until the mixture resembles damp sand.
-
step 2
Generously butter the base and sides of a small (15 x 25cm) baking tin. Tip the mixture into the tin and press it down. Bake for 30 mins. Remove from the oven, sprinkle over some demerara sugar and cut into squares using a sharp knife while still it’s soft.
-
step 3
Meanwhile, heat the caramel and cream together in a pan. Serve the concrete warm with the caramel sauce. You can cool any leftovers and eat them cold – they will harden like shortbread.
Recipe from Good Food magazine, June 2019
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A star rating of 4.2 out of 5.8 ratings
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