Chocolate concrete with caramel sauce
Ingredients
- Step 1 175g plain flour
- Step 2 50g ground almonds
- Step 3 60g cocoa
- Step 4 115g golden caster sugar
- Step 5 145g butter , softened, plus extra for the tin
- Step 6 demerara sugar , for sprinkling over
- Step 7 4 tbsp caramel
- Step 8 50ml single cream
Calories: 257
Carbohydrate: 25 g
Protein: 4 g
Fat: 15 g
Cook time: 45 minutes
Prep time: 15 minutes
Total time: 60 minutes
Servings: 12
TAGS
Afternoon tea
Dessert
Caramel
chocolate
Dessert
Family favourite
Family friendly
Lulu Grime
Pudding
Traybake
Vegetarian
Directions
- Step 1 Heat oven to 180C/160C fan/gas 4. Put the flour, almonds, cocoa, caster sugar and a large pinch of salt into a food processor and whizz briefly. Add the butter and whizz until the mixture resembles damp sand.
- Step 2 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 a sharp knife while still it's soft.
- Step 3 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.