Irish cake

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Irish cake

Irish cake

Ingredients Irish cake
Number of persons
For the dough:

225 g flour

75 g sugar

125 g salted butter
For the fudge:

200 grams of sugar

4 spoons of water

100 g butter

1/2 brick of liquid cream

pinch of salt ) optional
For the chocolate:

175 g dark chocolate dessert

50 g soft butter

Preparation Irish cake
Total Time: 55 min
Preparation time: 30 min
Cooking time: 25 min
Preheat the oven to 180 °C (thermostat 6).
Butter and flour a rectangular baking pan.
In a bowl mix the flour, sugar (75g), butter (125g) and work until the mixture resembles breadcrumbs.
Pour into the bottom of the pan, pressing the top down very slightly.
Bake for 25 minutes, until the biscuit has a nice, slightly golden colour.
While the dough is baking, make the caramel. (Be careful not to forget the dough in the oven!).
Put the water and sugar (200g) in a saucepan and bake until the dough is not too dark.
Remove from the heat and add the butter. Beware of splashing! The sugar may recrystallize in places, but when it is put back on the heat it will liquefy again.
Add the liquid cream and set aside.
Once the biscuit has cooled, pour the caramel over it.
Let it harden a little.
In another bowl, melt the chocolate and butter (50g).
Then pour the chocolate.
Let it harden again.
Cut into small squares and eat.

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