CHOCOLATE CHIP COOKIE CAKE
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Ingerdients:
1: plain flour 3 cups & 9 tbsp
2: granulated sugar 1 cup
3: brown sugar 1/2 cup
4: chocolate chips 1 & 1/2 cups
5: unsalted butter 135g (melted)
6: unsalted butter 120g (softened)
7: baking soda 1 tsp
8: salt 1/2 tsp
9: eggs 2
10: maple syrup 2 tbsp
11: vanilla essences 1 tbsp
12: caramel syrup 1/3 cup
Recipe:
Preheat Oven 350f, 180c, gas mark 4.
1: grease a 9 or 10 inch cake tin.
2: melt butter 135g in microwave for 30 seconds and soften the 120g butter in microwave for 10 seconds.
3: in a bowl add both butter, sugar, brown sugar and beat till creamy.
4: add vanilla essence, maple syrup and beat again till smooth.
5: add one egg at a time and beat till combined.
6: now add the flour, baking soda, salt and beat till combined (the batter should feel like a dough and not sticky if it sticks then add more flour)
7: then add the chocolate chips mix it.
8: take half of the cookie dough and spread it in the greased pan, add the caramel syrup and then add the remaining dough on top.
9: bake for 15 to 25 minutes, after 15 minutes cover it with foil so is does not burn from the top.
10: once baked leave it to cool completely, then cut and serve with ice cream.
Note: for caramel sauce: 1/2 cup caramel bites, 3 tbsp cream.
1: in a bowl add cream, caramel and microwave for 2 minutes, stir well until melted and smooth.
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