It’s safe to say that some of my blog posts this season haven’t quite gone to plan, and this instance is no exception. However, in this instance that might not be such a bad thing! Ladies and gents I give you what is literally a heart attack in a bite: the double chocolate orange caramel ‘monster’ cake!
The idea came after a bit of a long changeover when I decided I needed some baking in my life. However, I had to think of something that wouldn’t require an oven due and wouldn’t cost a bomb. While I managed to combat the first issue through this recipe, the second wasn’t overcome quite as well. Let’s put it this way, ingredients aren’t cheap in the Alps, and there is approximately 14 euros of sugar in this bad boy! Personally I wouldn’t recommend if you are on a diet.
The recipe was based on a standard caramel shortbread recipe, so really when I say ‘monster cake’ I really mean giant caramel shortbread forced into a tiny cake tin (for reasons which I will explain). To cut out the oven stage I decided to switch the shortbread base out for a cheesecake base, which I made with some double chocolate chip cookies to be extra fancy. However, in my bid to try and be as much of a cheapskate as I could I only bought one box, which was a bit of an error as it didn’t even come close to filling the tin I had in mind. Enter tiny cake tin, and therefore the creation of the monster cake!
But, of course, I had to exacerbate this by making exactly the same amount of caramel, because why not? Of course this led to possibly the biggest layer of caramel you have ever seen, but I can think of worse things! I then added the orange flavour into the caramel and added a layer of dark chocolate on top to finish it off.
On the whole, however, it was pretty god damn tasty! The orange came through a lot more than I expected, and it was quite rich as opposed to being too sweet, which I was a little worried about. Don’t get me wrong: you certainly do not need a big slice! But, at the same time, it’s more addictive than you might think! Obviously you can play about with the flavours more, and you can go for a more traditional caramel shortbread size. While I’m not sure whether I would recommend this or not, either way I hope you enjoy!
Double Chocolate Orange Caramel ‘Monster’ Cake
- 200g double chocolate chip cookies
- 50g unsalted butter
- 100g light brown soft sugar
- 100g butter
- Zest of 2 oranges
- 2 tins condensed milk
- 200g dark chocolate
- Put the cookies in a large bowl and break into breadcrumbs with the end of a rolling pin.
- Melt the 50g butter in the microwave and pour over the biscuit crumbs. Stir until all the crumbs are coated before tipping into a lined baking tin and pressing down into an even layer. Refrigerate until set.
- Meanwhile make the caramel. Put the 100g butter, sugar and zest into a large saucepan and heat gently until melted. Add the condensed milk and stir continuously until thickened to stop the caramel from sticking. This may take a little while (approx. 10 minutes).
- Once you are happy with the consistency pour over the biscuit base and leave to set.
- Melt the chocolate and pour over the set caramel. Again leave to set before cutting into slices.