Sharing recipe for 12 people, takes only 30 mins; recipe has plain flour, almonds, cocoa, golden caster sugar, butter, demerara sugar, caramel and single cream.
Chocolate concrete with caramel sauce
Course: Sharing
Servings
12
servings
Prep time
15 mins
Ingredients
- Butter: 145g butter, softened, plus extra for the tin
- Almonds: 50g ground almonds
- Plain Flour: 175g plain flour
- Golden Caster Sugar: 115g golden caster sugar
- Cocoa: 60g cocoa
- Single Cream: 50ml single cream
- Demerara Sugar: demerara sugar, for sprinkling over
- Caramel: 4 tbsp caramel
Directions
- Heat oven to 180C/160C fan/gas 4. Put the flour, almonds, cocoa, caster sugar and a large pinch of salt into afood processorand whizz briefly. Add the butter and whizz until the mixture resembles damp sand.
- 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 asharp knifewhile still it's soft.
- 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.
