Chocolate Sponge With Salted Caramel Sauce And Popcorn. Hello everyone, I hope you are well. In today’s post, I will be sharing a Chocolate Sponge With Salted Caramel Sauce And Popcorn Recipe from Brighton’s Kindling Restaurant’s Chef Holly. This decadent dessert is dairy-free, suitable for vegans and can even be made gluten-free as well, but you’ll never be able to tell! Rich, moist chocolate sponge, topped with creamy caramel sauce and crunchy salty popcorn. Serve with chocolate sorbet or dairy-free ice cream for a luxury finish.
Chocolate Sponge With Salted Caramel Sauce And Popcorn
This decadent dessert is dairy-free, suitable for vegans and can even be made gluten-free as well, but you’ll never be able to tell! Rich,
moist chocolate sponge, topped with creamy caramel sauce and crunchy salty popcorn. Serve with chocolate sorbet or dairy-free ice cream for a luxury finish.
For The Sponge
- 75g oil
- 35g good quality cocoa powder
- 220g dairy-free yoghurt, e.g. soya yoghurt
- 30g oat milk
- 2 tsp (10ml) distilled vinegar
- 150g soft dark brown sugar
- 140g self-raising flour (gluten-free self-raising flour will also work here)
- ¾ tsp bicarbonate of soda
- ½ tsp table salt
- Line an 8-inch square cake tin with baking paper—Preheat the oven to 170C.
- Place the oil and cocoa powder in a small pan and heat gently for a few minutes to help bring out the flavour of the chocolate, then set aside to cool.
- Put the dairy-free yoghurt, oat milk, vinegar and sugar together in a mixing bowl or kitchen aid and whisk until smooth. Then stir in the chocolate and oil mixture.
- Sift the flour, bicarbonate of soda and salt together in a clean bowl. Fold into the wet ingredients, mixing well to avoid any lumps.
- Pour into the lined cake tin and gently level using a spatula, avoiding removing too much air from the cake.
- Bake in the preheated oven at 170C for 20 – 25 mins, until risen and springy to the touch.
Salted Caramel Sauce
- 200g vegan butter alternative
- 250g soft dark brown sugar
- 125g golden syrup
- Large pinch of Maldon sea salt
- Place all the ingredients in a medium-sized pan and heat gently over low heat, whisking until combined.
- Whisk the sauce occasionally as it cools to ensure a silky texture.
- A small handful of popping corn kernels
- 2 tbsp of oil
- Fine salt for seasoning
- Heat the oil in a large saucepan on medium-high heat.
- Put 3 or 4 pieces of popping corn into the oil and cover the pan.
- When the test kernels pop, add the rest of the popcorn kernels in an even layer. Cover, remove from heat and wait 30 seconds.
- Return the pan to the heat and gently shake it as the popcorn pops.
- Try to keep the lid slightly ajar or use a cover with a vent hole to help release some steam.
- Once the popping slows, remove the pan from the heat, remove the lid, and put the popcorn immediately into a wide bowl. Sprinkle with salt and toss to ensure it is evenly seasoned
Cut the cake in long fingers and drizzle with the caramel sauce. Top with salted popcorn and serve with chocolate sorbet or dairy-free ice cream.
I hope you enjoyed that.
Recipe from Kindling Restaurant, Brighton:
Kindling Restaurant in Brighton is about more than just the delicious food, and it is a community of people: staff, customers and suppliers all sharing and celebrating food and knowledge. Nature writes the menu as the seasons inspire the food. Kindling is featured in the Michelin Guide 2021 and is a member of the Sustainable Restaurants Association.
Social Media Details
Images Credits: Jo Hunt, Restaurants Brighton.
Instagram: Photo credit: @jphuntphoto
Facebook: Photo credit: @JoHuntPhotography