Recipe for chocolate cake from melted salted caramel

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This tart with melted chocolate is absolutely one of my favorites of all time. Warm, crunchy, gooey chocolate heaven!

Hours

Preparation time: 30 minutes, plus two hours of cooling

Cooking time: 30-35 minutes

Serve

Two (one for sharing after dinner, one to enjoy the next day)

Ingridients

For a box of chocolate cakes

  • 150 g unsalted butter softened to room temperature
  • ½ teaspoons of salt
  • 90 g powdered sugar
  • 1 egg
  • 225 g of plain flour, plus more for powder
  • 30 g ground almonds
  • 15 g cocoa powder

For salted caramel (so make a little more caramel than you’ll need, but it’s delicious with other desserts)

  • 100 g of sugar
  • 120 ml of double cream
  • 30 g of salted butter

For the chocolate filling

  • 100 g of dark chocolate, broken into pieces
  • 100 g unsalted butter
  • 2 eggs, separated
  • 10 g of sugar
  • 75 g brown sugar
  • 25 g of plain flour

Serve

  • Powdered sugar and cocoa powder, for powder
  • Ice cream

Method

  1. To prepare the cake, put the butter, salt and powdered sugar together in a separate mixer and mix until completely combined. Add the egg, then the flour, ground almonds and cocoa powder and mix until a dough is formed.
  2. Knead the dough until smooth, then divide it into two equal balls, wrap in cling film and place in the fridge for two hours.
  3. Preheat the oven to 200C / 180C fan / gas 6.
  4. Roll out each dough ball on a lightly floured surface to a thickness of 3-4 mm and line it with two 14 cm diameters for the cake, trimming the edges. Place a sheet of parchment on each baking sheet and fill it with beans or dry rice. Bake the cake blindly for seven minutes, then remove the paper and beans and set aside to cool while you prepare the caramel and filling.
  5. Lower the oven to 180C / 160C / gas 4.
  6. To prepare the salted caramel in a large skillet, gently melt the sugar without stirring with a spoon until melted and golden brown – about four to five minutes. Watch out for this as it will burn easily.
  7. Heat the cream in the microwave to heat it up before pouring it directly over the melted sugar, making sure the mixture spits out. Stir constantly when caramel is formed. Remove from the heat, stir in the butter and allow to cool to room temperature.
  8. To make the chocolate filling, melt the chocolate and butter in a heat-resistant container placed on a pan of boiling water, taking care not to touch the bottom of the container with water. Once melted, set the fire aside and allow to cool to room temperature.
  9. Whisk the egg whites into a stiff batter, then gradually stir in the sugar.
  10. Once the butter and chocolate mixture has cooled, add the yolks to it, sift the flour and add the 40g of salted caramel we made. Stir until combined. Stir in the egg whites gently.
  11. Place both cake pans on the baking tray and carefully pour in the chocolate filling; you can fill to the brim – the cakes will rise during cooking but will not spill over. Bake for 16-18 minutes, or until it shakes slightly in the middle when the baking tray is shaken.
  12. Serve with powdered sugar, cocoa powder and a scoop of ice cream.

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