Chocolate Treacle Sheet Cake
Prep Time: 40 minutes
Total Time: 1 hour 15 minutes
Serves: approx. 20 pieces
- 150g all-purpose flour
- 40g desiccated coconut
- 90g raw muscovado sugar
- 125g + 125g butter, melted
- 130g black treacle
- 800g condensed milk
- 185g dark chocolate, coarsely chopped
- 2 tablespoons vegetable oil
- Preheat oven to 180 degrees C. Grease a rectangle form (30 x 20 cm) with butter and line baking paper.
- Place flour, coconut, sugar and 125g melted butter in a bowl and whisk with an electric hand beater until the batter is smooth. Pour the batter into the form and even out the top with a spatula. Bake for approx. 15 to 18 minutes. Allow to cool.
- Make the filling by placing a bowl over a pot of simmering water and adding the treacle, remaining 125g butter and condensed milk. Stir continuously until the mixture becomes thick. This should take about 6 to 8 minutes. Pour the treacle filling over the cake and then bake for a further 20 minutes until it becomes a lovely golden brown color. Take out of the oven allow it to cool, then place in the fridge until completely chilled and set.
- In the meantime make the chocolate layer, by melting the chopped dark chocolate and oil in a bowl over a pot of simmering water at a low heat. Remove from heat and allow it to cool slightly. Carefully pour the cooled chocolate over the treacle layer. Allow it to set.
- To serve cut the cake in small squares and enjoy in little pieces with a strong espresso.
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