Chocolate skillet cake with sauce and pecans
Total time52 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 22 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings6
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 52 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 22 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Peanut-free and 4 more Indicative dietary requirements
View full classification 18 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Afternoon snack · Dessert
30 to 60 minutes
Method
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Heat the oven to 180°C, or 160°C fan. Grease an ovenproof skillet with 5 g butter; it should have an 18–20 cm base and be 4–5 cm deep. Heat the water, reserving 150 ml for the batter and 75 ml for the sauce.
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Put the 100 g batter chocolate, 125 g butter and 75 ml hot water in a heatproof bowl. Melt over gently simmering water, stirring until smooth, then remove from the heat.
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In a separate mixing bowl, whisk the caster sugar, 75 g brown sugar, eggs and 5 ml vanilla for 2 minutes. Stir in the melted chocolate mixture. Sift in the flour, cocoa, baking powder, bicarbonate of soda and 1 g salt; combine, then stir in the other 75 ml batter water.
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Pour into the prepared skillet, level the surface and bake for 22–25 minutes, until risen and the centre is set but still moist.
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While the cake bakes, make the sauce in a small pan with the reserved 150 g chocolate, 100 g brown sugar, 50 g butter, 5 ml vanilla, 1 g salt and 75 ml water, together with the cream. Warm over a low heat, stirring until melted and smooth, without boiling.
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Remove the cake, spoon four tablespoons of sauce over the top and scatter with the chopped pecans. Return to the oven for 1–2 minutes, until the sauce gently bubbles at the edges. Rest for 2 minutes and serve in six portions with the remaining sauce alongside.
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