Prep:  25 minutes
Cook:  35 minutes
Serves:  6
Average: 4 (2 votes)
Difficulty:
Cuisine:
Saved:
381
Recipe by: Cadbury Kitchen
Warm up in Winter with these mellow little chocolate cakes. If whisky isn't your favourite you may substitute rum, brandy or your favourite fortified wine.

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Chocolate Whisky Cakes with Salted Caramel Sauce
Ingredients:
Chocolate Whisky Cakes with Salted Caramel Sauce
Method:
Chocolate Whisky Cakes with Salted Caramel Sauce
  1. Grease 6 x 9 cm cake pans (or Texas muffin pans) and dust well each with 1/4 cup cocoa, shaking out excess
  2. Combine the coffee, whisky, butter and caster sugar in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly
  3. Beat in the egg and vanilla, then add the sifted flour, extra cocoa, bicarbonate soda and salt and stir until combined. Spoon the mixture into the cake pans
  4. Bake in a moderately slow oven 160°C for 20 - 25 minutes or until cooked when tested
  5. Combine the sugar and water in a saucepan and heat, stirring occasionally until the sugar has dissolved. Boil until caramel coloured, then remove from the heat. Carefully add the cream then the salt and extra whisky. Set aside
  6. Cool the cakes on a wire rack for 10 minutes before turning out. Serve warm cakes with ice cream and Slated Caramel Sauce
Tips & Hints:
  • Sauce may be made ahead, refrigerated and then served later, either cold or warm.
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