Hot Salted Caramel Chocolate Easter Cob Loaf

Summary

Servings
15

Time Needed

30 mins Prep

40 mins Cook

Ingredients
16

Difficulty
Medium

Ingredients

  • Chocolate Brownie Cob Loaf
  • 3
    Cups Self Raising Flour
  • 3 tbsp
    Cocoa
  • 2 tbsp
    Caster Sugar
  • 1 tbsp
    Golden Syrup
  • 100 g
    Chocolate Melts
  • 3 tbsp
    Butter
  • 100 g
    White Chocolate Melts
  • 1
    Cup Milk
  • Hot Salted Caramel Filling
  • 2
    Cups Caster Sugar
  • 100 g
    White Chocolate
  • 3/4
    Cup Of Butter
  • 1 cup
    Cream
  • 1 tsp
    Flaky Salt
  • 2 tbsp
    Corn Flour

Nutrition Information

Qty per
146g serve
Qty per
100g
Energy 707cal 485cal
Protein 5.6g 3.8g
Fat (total) 57g 39g
 – saturated 37g 25g
Carbohydrate 47g 32g
 – sugars 11.6g 8g
Dietary Fibre 2.49g 1.71g
Sodium 442mg 303mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Hot Salted Caramel Chocolate Easter Cob Loaf with Hot Cross Bun Dippers will make your Easter sweeter and better!

This recipe can serve up to 15 people so you can celebrate Easter with your family and friends – the kids are going to love it! Enjoy this gooey, chocolatey and decadent Hot Salted Caramel Chocolate Easter Cob Loaf with Hot Cross Bun Dippers.

This tastes like a chocolate cake, and the delicious hot salted caramel filling is decadent and thigh-thickening!

Give it a try and you’ll be amazed.

We just made one right now and it’s incredibly delightful! I’m out of words!!!

Method

  1. Sift the self-raising flour, caster sugar and cocoa into a bowl.

  2. Add the butter and use your fingertips to ‘rub together’ the mix until the mixture comes together like breadcrumbs.

  3. Add the chocolate melts and golden syrup.

  4. Fold in the milk and knead lightly until it comes together.

  5. Line a large cake tin with aluminium foil.  Place the Cob Loaf into the cake tin, heaping it up in the centre to give it the ‘cob loaf’ shape.

  6. Bake for 30 minutes or until the outside has formed a hard crust.

  7. Allow cooling in the pan.

  8. Add the caster sugar to the bottom of a saucepan, spreading it evenly over the bottom.

  9. Heat over high, and whisk the sugar as it starts to melt.

  10. Once all the sugar has melted, allow the mixture to continue cooking until it deepens to a golden colour.

  11. Add the butter to the mixture (being careful as it may spit) and whisk it together until the butter and sugar have come together.  Remove the pan from the heat.

  12. Very slowly pour in the cream whilst whisking at the same time.   Whisk until smooth.

  13. Add the flaky salt and again beat well.

  14. Let the mixture cool for a few minutes.

  15. Cut a circle into the top of the cob loaf, and remove as much as the filling as you can.

  16. Cut up mini Hot Cross Buns, toast and set aside (use these as dippers)

  17. Pour the hot caramel sauce into the cob loaf.

  18. Decorate with honeycomb, raspberries and grated chocolate.

  19. Serve hot.

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