Fairtrade Fortnight: Chocolate Sticky Toffee Cake
We’re coming to the end of Fairtrade Fortnight but there is still time for you to support it and get involved by making this incredible dessert.
It combines two of the best dessert ingredients, chocolate and toffee! Here’s what you’ll need and how to make it –
Chocolate Sticky Toffee Cake
Ingredients:
150g Green & Black’s Dark Cooking Chocolate
300ml Boiling Water
150g Chopped Dates
100g Unsalted Butter, Softened
150g Fairtrade Soft Light Brown Sugar or Light Muscovado Sugar
3 Large Free-Range Eggs
225g Plain Flour
1 Teaspoon Bicarbonate Of Soda
1 Teaspoon Baking Powder
For the Toffee Sauce -
140g Golden Syrup
140g Fairtrade Light Brown Sugar
50g Unsalted Butter
115ml Whipping Cream
1/2 Teaspoon Vanilla Extract
Method:
Preheat the oven to 180 ºc/Gas mark 4. Grease the sides of A 20cm springform tin and line the base with a round disc of baking parchment.
Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 minutes. Meanwhile melt the chocolate in a microwave or a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water, then set aside to cool.
Cream the softened butter and sugar in a large bowl until light and fluffy. Beat in the eggs, one by one, and then mix in the melted chocolate.
Sift in the flour, bicarbonate of soda and baking powder, then add the dates and their soaking liquid and stir to mix. Pour the mixture into the prepared tin and bake in the oven for 50 minutes until it feels springy to touch or a knife inserted into the middle comes out clean.
To make the toffee sauce, put all the ingredients into a saucepan over a high heat and boil for 4-5 minutes, stirring regularly.
Serve the cake warm on a large plate and pour a generous amount of the hot toffee sauce over the top. Pour the rest into a jug and pass around for people to help themselves.