stivesvillage.com.au VILLAGE LIFE 4 /02 Chocolate Skillet Fudge Cake With Verjuice Caramel PREP 20 mins, COOK 35 mins SERVES 6-8 Skillet fudge cake - 180g dark chocolate (70% cocoa), roughly chopped - 150g unsalted butter, chopped - 240g caster sugar - 3 large free range eggs - 1 lime juice (40ml) and zest - 60g self raising flour - 40g good quality Dutch cocoa - ½ tsp. fine sea salt Verjuice caramel - 220g caster sugar - 80ml (⅓ cup) verjuice - 300ml cream - 1 tsp. sea salt flakes Method 1. Preheat oven to 190°C (170°C fan-forced). Lightly grease and line base of a 28cm skillet with baking paper. 2. Place chocolate and butter in heatproof bowl over a saucepan of gently simmering water, stirring until almost smooth (approx. 4 mins). Set aside to cool slightly. “This is my idea of the ultimate winter dessert: rich, decadent, and deeply chocolatey.” Kitchenware pictured clockwise from top: Bed Bath N’ Table ergonomic silicone spatula, $24.99. Mason Cash mixing bowl, $175. Balloon whisk 28cm, $26.95. Essteele per Benessere covered saucepan 20cm, $209.95. RG Collection Madras Link apron and oven mit set, $49.95. 3. In a medium bowl whisk sugar, eggs and lime zest until well combined. Slowly pour in the chocolate and butter mix, whisking constantly until glossy and combined. Fold in the flour, cocoa and salt. Pour into skillet. 4. Dust 1 tbsp. of cocoa on top and bake for 25 mins until the top is set. Cool for 10 mins. 5. For the verjuice caramel, place sugar and verjuice in a medium saucepan over medium heat. Lightly simmer for 6-8 mins, until dark amber in colour. Add cream slowly, stirring until silky. Stir and bring back up to the boil. Stir in salt flakes. Remove from heat to cool slightly. 6. Spoon warm fudge cake in bowls with a drizzle of verjuice caramel over the top.
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