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
Ingredients:
- 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
Method
- 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
Ingredients:
- 200g vegan butter alternative
- 250g soft dark brown sugar
- 125g golden syrup
- Large pinch of Maldon sea salt
Method
- 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.
Popcorn
Ingredients:
- A small handful of popping corn kernels
- 2 tbsp of oil
- Fine salt for seasoning
Method
- 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
To serve:
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.
Talk soon
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.
https://www.kindlingrestaurant.com/
Social Media Details
Twitter: @Kindling_EastSt
Facebook: @KindlingBrighton
Instagram: @KindlingRestaurant
Images Credits: Jo Hunt, Restaurants Brighton.
Instagram: Photo credit: @jphuntphoto
Facebook: Photo credit: @JoHuntPhotography
