I love making small individual cakes, I guess it’s the child in me. The golden raisin cream is great and is also amazing on top of buttered toast.


This recipe is from my Spring 2015 issue!

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Serves 8

1 cup + 4 tablespoons sugar



1 cup butter, softened



pinch of flaky sea salt



1/2 cup dark brown sugar



4 large eggs



1 cup dark cocoa powder, good quality



2 teaspoons instant espresso powder



1/2 cup all purpose flour



1/2 teaspoon salt



2 cups golden raisins



1 cup water



1/2 cup toasted walnuts



1 cup granulated sugar



6 tablespoons salted butter



1/2 cup creme fraiche


  1. For the caramel sauce, pour the sugar into a dry saucepan.
  2. Melt 1 cup sugar over medium-low heat. It will first begin to get clumpy and then after a few minutes it will melt completely.
  3. Once the sugar is completely melted, carefully add your butter in 1 tablespoon at a time. Be careful, as the sugar will boil up as you add the butter. Stir to combine the butter completely into the sugar.
  4. Finally, drop the crème fraîche into the caramel a spoonful at a time while you stir it. It will boil up and sputter yet again. Mix until fully incorporated.
  5. Stir the mixture for about 1–2 minutes more until it reaches your desired consistency.
  6. Remove from heat and allow to cool.
  7. For the brownie layers, Preheat oven to 350°F.
  8. Beat butter and 4 tablespoons sugar until creamy and add the eggs 1 at a time wile stirring.
  9. Add cocoa, coffee, flour, and salt and mix until you have a smooth batter.
  10. Pour into a 9x9" buttered or lined pan and bake for about 30–35 minutes. Cool on a wire rack.
  11. Place golden raisins, water, and sugar in a pot and bring to a boil. Let it simmer until almost all the liquid has evaporated.
  12. Cool a little and place in a blender with the walnuts. Mix well. The result should be a thick creamy mixture.
  13. Use a round cookie cutter and cut out round pieces of cake.
  14. Sandwich them with the sultana mix in the middle and drizzle with caramel sauce.

TIP:

You can store the caramel sauce for up to 1 week in a sealed container in the fridge. You may want to microwave it slightly before serving or using it as a topping.


Photography by Paul "Sweet Paul" Lowe

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