Chocolate Bar Cake

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Preparation info

  • Difficulty

    Easy

  • serves

    8–10

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
10 Mins Preparation Time
15 Mins Cooking Time

Here’s a recipe that’s a little ‘trashy’, I admit, but very easy to make with just a few ingredients, all available from your local corner store.

Ingredients

For the caramel:

  • 225 g (8 oz) unsalted butter, at room temperature
  • 225 g (8 oz) demerara sugar
  • 4 eggs, beaten
  • 1 teaspoon natural vanilla extract
  • 225 g (8 oz) plain (all-purpose) flour
  • 5 chocolate bars (whichever you fancy)

Method

PREHEAT THE OVEN TO 180°C (350°F/GAS 4). Butter a baking dish or tray with sides measuring 20–28 cm (8–11¼ inches).

BEAT THE BUTTER WITH THE DEMERARA SUGAR IN A MIXING BOWL UNTIL IT BECOMES PALE AND LIGHT, THEN ADD THE EGGS AND VANILLA EXTRACT. Next, add the sifted flour.

POUR THE BATTER INTO THE BUTTERED DISH, THEN BAKE FOR 15 MINUTES.

MEANWHILE, CUT THE CHOCOLATE BARS INTO SLICES, OR 20 SMALL SQUARES IF USING A TRAY. You should have about 20 small squares small squares. Take the baking dish out of the oven and lay the pieces of chocolate bar on top of the cake. Return the cake to the oven to melt the slices of chocolate bar slightly.

TAKE THE CAKE OUT OF THE OVEN AND LET IT COOL AND SET BEFORE SERVING.