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.
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
- For the caramel sauce, pour the sugar into a dry saucepan.
- 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.
- 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.
- 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.
- Stir the mixture for about 1–2 minutes more until it reaches your desired consistency.
- Remove from heat and allow to cool.
- For the brownie layers, Preheat oven to 350°F.
- Beat butter and 4 tablespoons sugar until creamy and add the eggs 1 at a time wile stirring.
- Add cocoa, coffee, flour, and salt and mix until you have a smooth batter.
- Pour into a 9x9" buttered or lined pan and bake for about 30–35 minutes. Cool on a wire rack.
- Place golden raisins, water, and sugar in a pot and bring to a boil. Let it simmer until almost all the liquid has evaporated.
- Cool a little and place in a blender with the walnuts. Mix well. The result should be a thick creamy mixture.
- Use a round cookie cutter and cut out round pieces of cake.
- Sandwich them with the sultana mix in the middle and drizzle with caramel sauce.
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.
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