Hugrún's Recipes
ISEN

Cakes

The gourmet traybake

From
Vera Sif og Elsa
Oven
175 °C175 °C (350 °F)
Tin
25 cm10 in

Ingredients

Brownie base

  • 4–5 tbsp butter
  • 100 g dark cooking chocolate3½ oz dark cooking chocolate
  • 3 eggs
  • 3 dl sugar1¼ cups sugar
  • 1½ dl plain flour⅔ cup plain flour
  • 1 tsp salt
  • 1 tsp vanilla extract

Caramel sauce

  • 4 tbsp butter
  • 1 dl light brown sugar½ cup light brown sugar
  • 2 tbsp double (heavy) cream
  • 1½ dl pecans, roughly chopped⅔ cup pecans, roughly chopped
  • 100 g Siríus Konsum chocolate, chopped into small pieces (an Icelandic dark baking chocolate; use any good dark chocolate)3½ oz Siríus Konsum chocolate, chopped into small pieces (an Icelandic dark baking chocolate; use any good dark chocolate)

Method

Brownie base

  1. Heat the oven to 175°C and line a square tin, about 25 cm, with baking paper.Heat the oven to 350 °F and line a square tin, about 10 in, with baking paper.
  2. Melt the chocolate and butter together.
  3. Whisk the eggs to a thick foam, add the sugar and beat well.
  4. Then add the dry ingredients (flour and salt), and finally the melted chocolate and vanilla.
  5. Pour into the tin and bake at 175°C for 15 minutes.Pour into the tin and bake at 350 °F for 15 minutes.

Caramel sauce

  1. Bring the butter and brown sugar to the boil and boil for 1 minute, stirring constantly.
  2. Take the pan off the heat and stir in the cream, a little at a time.
  3. Scatter the roughly chopped pecans over the half-baked base and pour the sauce over.
  4. Bake for another 15 minutes.
  5. Scatter the chopped chocolate over the hot cake, then cut it into pieces.

Notes

  • It keeps well in the fridge.

As she wrote it
Her page in the recipe book
Sælkeraskúffan
(Vera Sif / Elsa)
4-5 msk. smjör - 100gr. suðusúkkul. 3 egg - 3 dl. sykur - 1 1/2 dl. hveiti 1 tsk. salt - 1 tsk. vanilludr.
Bræða súkkul + smjör, þeyta egg í þétta froðu → Sykur útí hræra vel, svo þurrefnin → br. súkkul. + Vanilla. Hella í ferk. form ca. 25cm 175°C í 15 min.
Karamellusósan: 4 msk. smjör - 1 dl. púðursykur 2 msk. rjómi - 1(or 2) dl Pekanhnetur 100 gr. kurl. síríus konsum
Hita smjör + sykur að suðu. Hita í 1 min hræra Stöðugt í. Taka af hellu, bæta Smá → Rjóminn hrærður útí. Strá hnetum gróft sax. yfir hálfbak. botninn hella sósunni yfir. Baka í 15 min í viðbót. Strá súkkul yfir heita kökuna og skera svo í bita. Gott að geyma í kæli