Triple Chocolate Skillet Cookie/Cake with Salted Caramel Sauce
TRIPLE CHOCOLATE SKILLET COOKIE/CAKE WITH SALTED CARAMEL SAUCE
Say hello to the ultimate comfort food!
This triple chocolate loaded skillet cookie can be eaten warm directly from the skillet, in tiny single sized serves from little individual pans, or even more fun ... serve as a shared dessert from a larger skillet.
If you don't have a cast iron skillet pan, any heavy based type of shallow pan will do, just make sure the handle is oven proof. Keep the batter in a thinner layer to make this more cookie like with a crunchier top and bottom, or make it more cake like by layering the batter thicker.
This salted caramel sauce recipe could not be any easier to prepare .... I'm talking one saucepan .... with a super simple technique to create a pot of bubbling golden goodness, with salty butterscotch notes.
Dollop the warm cookie/cake with ice-cream, and you've got a winner of a simple dessert to warm the soul.
This was certainly a crowd favourite when I demonstrated it with Richard Wilkins at the Smooth Festival of Chocolate!
Click HERE for a print friendly version!
FLUFFY SKILLET COOKIE
50g brown sugar
175g unsalted butter (chopped & softened)
2 large eggs (free range always)
½ cup maple syrup
2 teaspoons good quality vanilla extract
1 cup plain flour
1 cup wholemeal flour
1 teaspoon bi-carb soda
½ cup dark chocolate callets (buttons)
½ cup milk chocolate callets (buttons)
½ cup white chocolate callets (buttons)
SALTED CARAMEL SAUCE
100g unsalted butter
165g brown sugar
250g thickened cream (heated to hot temperature)
1 teaspoon sea salt flakes plus extra to taste
TRIPLE CHOCOLATE SKILLET COOKIE CAKE
Preheat oven to 180°C.
Grease skillet pan or any heavy based pan, with butter or oil spray.
Beat brown sugar and softened butter until light and creamy, using electric beaters or heavy whisk
Add eggs, one at a time. Beat til combined.
Add maple syrup, beat til combined. (Do not freak out if mixture appears 'split' ... the batter will come together when the flour is added!)
Fold through flours and bicarb soda, until combined.
Fold through chocolate callets.
Pour into skillet pan, and smooth top of batter
Cook at 180 Deg C, until crisp on the outside, but still moist and gooey in the centre. Times will vary depending on gooeyness desired!
SALTED CARAMEL SAUCE
Melt butter and brown sugar together in heavy based saucepan and simmer when bubbling for two minutes.
Add heated thickened cream slowly (ensure cream is hot, and be careful as the mixture will bubble up when cream is added) and stir with whisk to combine.
Add 1 teaspoon of sea salt flakes.
Whilst stirring, heat the caramel mixture until it starts to bubble, then simmer for three minutes, or until desired consistency is reached, then remove from heat. Cook for longer for a darker, richer sauce, or until golden for a lighter caramel taste. Place a little sauce on a cold plate and let cool to see final consistency to decided if more cooking is required.
Add extra sea salt flakes to taste.