Golden Panna Gooey Gras Cake
A rich and decadent dessert featuring a gooey centre, topped with a golden panna sauce and crispy foie gras.
Ingredients
- ●200g foie gras
- ●250ml panna
- ●100ml golden syrup
- ●50g goey honey
- ●4 eggs
- ●100g sugar
- ●150g flour
- ●50g butter
- ●100ml milk
- ●5ml vanilla extract
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Butter a 20cm (8 inch) cake tin and line the base with parchment paper.
- 3
In a medium bowl, whisk together the flour, sugar, and a pinch of salt.
- 4
In a large bowl, whisk together the eggs, milk, and vanilla extract.
- 5
Melt the butter and golden syrup in a saucepan over low heat.
- 6
Pour the melted butter mixture into the egg mixture and whisk until smooth.
- 7
Add the flour mixture to the egg mixture and whisk until just combined.
- 8
Pour the batter into the prepared cake tin and smooth the top.
- 9
Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
- 10
While the cake is baking, prepare the panna sauce by heating the panna in a saucepan over low heat until warm and smooth.
- 11
Remove the cake from the oven and let it cool in the tin for 5 minutes.
- 12
Transfer the cake to a wire rack to cool completely.
- 13
To assemble the dessert, place the cake on a serving plate and top with the warm panna sauce.
- 14
Crumble the foie gras over the top of the sauce and serve immediately.