What you need
¼ cup CADBURY BOURNVILLE Cocoa, for dusting
¾ cup black coffee
¼ cup whisky ( or Bourbon)
125g butter, chopped
½ cup caster sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 cup flour
½ cup CADBURY BOURNVILLE Cocoa, extra
¾ teaspoon bicarbonate soda
¼ teaspoon salt
1 cup sugar
¼ cup water
¼ cup cream
¼ teaspoon sea salt flakes
½ cup whisky, extra
CADBURY Creamy Vanilla Ice Cream, for serving
1. GREASE 6 x 9 cm cake pans (or Texas muffin pans) and dust well each with ¼ cup cocoa, shaking out excess. Combine the coffee, whisky, butter and caster sugar in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly.
2. 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. Bake in a moderately slow oven 160°C for 20-25 minutes or until cooked when tested.
3. 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.
4. COOL the cakes on a wire rack for 10 minutes before turning out. Serve warm cakes with ice cream and Slated CaramelSauce.
TIP: Sauce may be made ahead, refrigerated and then served later, either cold or warm.
Warm up in Winter with these mellow little chocolate cakes. If whisky isnﾒt your favourite you may substitute rum, brandy or your favourite fortified wine.