DARK CHOCOLATE & PRALINE FONDANT CAKE - TOBY HOLVEY

Crunchy outer layer but oozing with pure heavenly chocolate goodness.

Thanks to Toby Holvey from (@thelittlefrenchkitchen) for this mouth-watering cake using Islands Chocolate.
Ingredients:
225g/8oz butter (preferably unsalted)
450g/1lb caster sugar 
140g/5oz Islands dark chocolate , buttons or our bars broken into pieces or
5 free-range medium eggs
110g/4oz plain flour
55g/2oz cocoa powder 
 50g  of praline pieces
Method:
- Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm/8x12in cake tin with baking paper.
- Gently wipe some veg oil around the inside and dust with cocoa powder.
- Gently melt the butter and the sugar together in a large pan.
- Once melted, take off the heat and add the chocolate. Stir until melted. 
-Beat in the eggs, then stir in the flour, cocoa powder and praline pieces.
- Pour the cake batter into the prepared tin and bake for 40 minutes, or until the top of the cake is just firm but there is still a gentle wobble in the middle. 
- Take out of the oven and leave to cool in the tin. Cut the cake into wedges when only just warm, or completely cool.






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