Chocolate & Caramel Crumbly Crunch Cake

Chocolate & Caramel Crumbly Crunch Cake

Took a bit of messing about to get this recipe right. It is a Vegan take on Millionaires Shortbread, however, you do not need to be a Millionaire to bake this one but just have a bit of patience. I toyed with various recipes, some suggested I make a vegan caramel with dates, this just did not work for me as it tasted very little like caramel. I used Cherries & Almonds to give it a Bakewell twist, I decided to shape this sweet my own way using Almonds & Cherries and making caramel the traditional way with Vegan Cream!


Ingredients for Chocolate & Caramel Crumbly Crunch Cake


Makes 15-20

  • 80 g Porridge Oats
  • 80 g Flour
  • 80 g Ground Almonds
  • 1 tsp Cornflour
  • 200 g Vegan Spread (I used Pure Baking Spread)
  • 2 tbsp Sugar
  • 1 tbsp Agave Syrup

Caramel

  • 1/2 cup of Sugar
  • 1 pot Elmlea Plant Double Cream


Chocolate Topping

  • 150 g Dark Chocolate (I like Bourneville Buttons)
  • 2 tsp Coconut Oil
  • Tub of Morello Cherries
  • 50 g Flaked Almonds


Equipment

  • Baking Tray or Cake Tin (I used a cake tin with removable bottom as it was easier to get out)
  • Heavy Bottomed Saucepan
  • Mixing Bowl
  • Whisk
  • Large Spoon


Creating Chocolate & Caramel Crumbly Crunch Cake

Prep time; Day 1 – 1 hour / Day 2 – 20 mins


Phase 1 (Caramel)
  1. Wash your hands
  2. Make the Caramel & Biscuit first either in the evening for the morning or the morning for the evening
  3. To make the Caramel put the 100 g Sugar in the pan and put on low heat until all the sugar has melted. Do not stir this. If the sugar is cooking more to one side just tilt the pan a little to let the caramel move around. Do not shake either
  4. It may seem like a while to get melting but once it does it can all melt, go golden & go black very quickly
  5. When the sugar is just turning golden brown & all the sugar has melted slowly tip in the Elmlea Double Plant Cream & gently whisk in
  6. Bring to a gentle boil and take off the heat to cool
  7. If you would like to cool the caramel faster pour into a tray & refrigerate when cool enough. As the caramel cools its will firm

Phase 2 (Biscuit Base)
(could also be used as a Non-Cheese-Cake base & a Crumble Top)
  1. To make the Biscuit put the 80 g Porridge Oats, 80 g Flour, 80 g Ground Almonds, 1 tsp Cornflour, 200 g Vegan Spread & 2 tbsp Sugar into your mixer or in a bowl with wooden spoon is fine
  2. Combine ingredients well and then stir in the 1 tbsp Agave Syrup
  3. Grease the Cake Tin / Baking Tin with Olive Oil and evenly spread out the biscuit mix. Ive not used paper for this as it can sometimes come off when cutting the biscuit base
  4. Bake on Gas 4 for 30 minutes
  5. Leave to cool

Phase 3 (Chocolate Top & Construction)
  1. When the Biscuit Base & Caramel have completely cooled, spread the caramel onto the base
  2. Place the Morello Cherries into the Caramel around the outside. If you have used a cake tin, the width of a Cherry is plenty for a slice of this wonderfully Sweet treat
  3. Put the 150 g Chocolate & 2 tsp Coconut Oil in bowl & microwave in 20 seconds bursts, stir in between until all melted & combined, let cool until tepid
  4. Evenly pour the Chocolate over the top of the cake until everything is coated
  5. Then sprinkle over the flakes almonds
  6. Put back in the fridge until the chocolate is set
  7. Then this beauty is ready to serve, I suggest cutting with a serrated knife.

Happy Eating



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