Prep time: 20 minutes l Cook time: 35 minutes l 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 (40 ml) and zest
- 60g self raising flour
- 40g good quality Dutch cocoa, extra for dusting
- ½ teaspoon fine sea salt
Verjuice Caramel
- 220g caster sugar
- 80ml (⅓ cup) verjuice
- 300ml cream
- 1 teaspoon sea salt flakes
Method
1. Preheat the oven to 190°C (170°C fan-forced). Lightly grease and line the base of a 28cm skillet with baking paper.
2. Place the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, stirring until almost smooth (approximately 4 minutes). Set aside to cool slightly.
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 tablespoon of cocoa on top and bake for 25 minutes until the top is set. Cool for 10 minutes.
5. For the verjuice caramel, place sugar and verjuice in a medium saucepan over medium heat. Lightly simmer for 6-8 minutes, until you get a dark amber 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.
Tips:
This also works in a 20 cm cake tin (bake time similar, check from 22 minutes).
Make the verjuice caramel up to 5 days before.
