Another one, right from the childhood. Daim bars – or Dime Bars – as I knew them as a kid, are one of my favourites. It’s almost unrivalled. It’s an almond toffee covered in chocolate.
I remember that is used to be widely available and now I can only seem to get my hands on them when I visit IKEA – you know the score – you go in for a lampshade and come out with a brand new kitchen, six lamps, a mural of New York, a lorry load of candles and, in my case, 5kg of Daim Bars. All in good fun.
These take of the classic flavours ofd aim – mainly chocolate and caramel, and bring them together in a fun way – chocolate sauce spilling down the sides and a new crunchy top of homemade Daim bar. Though not quite, but close enough. For those unfamiliar with Daim – such as US readers, this can be easily replicated with Hershey’s Skor bars, as they’re pretty similar.
Yields: 12 cupcakes.
280g plain flour
300g soft brown sugar
3 tbsp cocoa powder
170g butter, softened and unsalted
3 tsp baking powder
2 tsp vanilla bean paste
1 tsp salt
2 x daim bar
400g dark chocolate, finely chopped
200ml double cream
50g milk chocolate, chopped into pieces
200g dark chocolate, chopped into pieces
50g soft brown sugar
250ml double cream
DAIM BAR DISC
400g chocolate, melted
Preheat the oven to 170c and line a cupcake tin with 12 cupcake cases.
First thing is first: we need to make daim bar disc. This is actually just a thin disc of caramel covered in chocolate, so it’s somewhat of an imposter. You want to ensure the disc is really, really thin. Line a 12-hole cupcake tin with foil, both the base and up the sides – just cut a square of foil out and press it down. Ensure the base in particular has as fewer creases as possible.
Put the sugar and water into a small saucepan and heat until it reaches a deep amber colour – about 8-10 minutes on a medium heat. Do not stir this mixture at any point, simply swill the pan if you need to. Gently and very carefully pour the caramel into the base of each hole – you just need a ultra thin layer of caramel sitting atop the foil. Wait about an hour until it’s firmly set and remove from the cupcake tin, peel away the foil and place on a cooling rack over a large baking tray or some more foil.
Melt the chocolate and pour half over the caramel discs. Leave the set. Once the chocolate has set, turn over and repeat the process with the rest of the melted chocolate – you may have to heat it up a little so it’s runny enough. Leave to set again and once it has, they’re done.
For the chocolate sauce, heat the butter, cream and sugar in a pan until the sugar has dissolved and the butter has melted. Pour over the chocolate and whisk together until all the chocolate has melted and leave to cool.
Make the cupcake batter while your discs are setting. Beat the butter in a stand mixer until pale and fluffy and then incorporate the sugar on high speed, until it’s light and creamy in texture. Add the eggs – one by one, and beating after each addition – followed by the vanilla.
Sieve the flour, cocoa powder, baking powder and salt together in a separate bowl and add a third of it to the stand mixer. Beat until just incorporated and pour in half the milk. Repeat this once more, and finish with the final third of the flour mixture. Decant the batter into the cupcake cases until 3/4 full – I used a cup measure or ice cream scoop to ensure the measures are even. Scatter over broken pieces of the daim bars. Bake for 22 minutes, or until a skewer comes out clean. Leave to cool completely in the tin.
For the ganache, place the chocolate and cream into a microwave safe bowl and place in the microwave for 30-second increments, stirring in between each one. Once the ganache is smooth, glossy and there are no unmelted pieces of chocolate, leave to cool completely. Once cooled, using a stand mixer, beat for about 8 minutes with a balloon whisk. The mixture will become lighter and ultra fluffy. Decant into a piping bag fit with a 1M star tip.
Using an apple corer, form a hollow in the cupcakes and pour some of the chocolate sauce into the middle. Pipe a flat circle, two high. To do this, start in the middle, moving slowly to the outer side of the cupcake, around the circumference of the cake. Keeping pressure on the bag, continue so you pipe the circumference once again, on top of the once you’ve just piped. Top with some more of the chocolate sauce and top with the Daim disc.