Recipe for chocolate and caramel-hazelnut cake

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This cake is for afternoon tea or after dinner with cream. I started thinking of it as a presentation – two layers, cream and caramel – but in the end I’m someone who simplifies things. It might look more majestic and more pale, but its taste would not improve. Definitely this is the one you can bake for a friend for a special occasion.

Times

Preparation time: 30 minutes

Cooking time: 50 minutes

Serve

10

Ingridients

  • 115 g butter, plus extra for lubrication
  • 140 g of plain chocolate, chopped, plus a few squares for garnish
  • 150 g of soft light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 130 g of plain flour
  • 1 teaspoon baking soda

For the caramel-hazelnut topping

  • 200 g granulated sugar
  • 1½ tablespoons golden syrup
  • 125 ml of double cream
  • 30 g butter
  • 90 g blanched hazelnuts, halved and lightly roasted

Method

  1. Preheat the oven to 160C / 150C fan * / gas mark 3. Grease a 20-22 cm cake tin with butter and line the base.
  2. Put the butter and chocolate in a heat-resistant bowl and place it on a pan with slightly boiling water (do not allow the pan to touch the water). Stir a little to melt, then lift the pan from the pot and set aside to cool.
  3. Beat the sugar and eggs together with an electric mixer to fade and increase the volume. Stir in melted chocolate and butter, then vanilla. Quickly stir in the flour, baking soda and a good pinch of salt, being careful not to stir. Shake the dough into the prepared model and bake for 40 to 45 minutes. The skewer inserted in the middle of the cake should come clean.
  4. Allow the cake to cool in the mold for about 15 minutes, then slide the knife along the edge of the cake, unclip the baking sheet, and remove the ring. Remove the backing and peel off the paper.
  5. Place the cake in the right direction up on the cooling rack. Don’t worry if the cake sinks slightly in the middle.
  6. To prepare the topping, put granulated sugar and golden syrup in a medium-sized pan with 125 ml of water. Place on low-medium heat. Do not stir the mixture, but tilt the pan slightly to melt the sugar (some sugar accumulates on one side of the pan). Once melted, increase the heat and cook until the mixture caramelizes. When it comes to this point, you will know both by smell and by color. If you don’t take it far enough, the topping will be really sweet, so bring it to the caramel level.
  7. Remove the pan immediately from the heat and pour over the cream, which stands well back as the mixture will hiss and spit. Also add the butter and stir until the caramel is smooth, then stir in the hazelnuts.
  8. Spoon the hazelnuts on top of the cake so that the excess caramel drips down the sides. The top should be completely covered with nuts and caramel. Leave to rise for a while (although the caramel will remain slightly soft).
  9. Carefully transfer the cake to a plate and decorate with chocolate shavings. Serve with whipped cream or fraîche cream. It is best to dip the blade of the knife you use to cut the cake in boiling water – this will make it easier to cut the caramel.

* Diana’s conversions may differ slightly from the standard ones

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