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Sunday, October 7, 2012

Chocolate Caramel Cake

Pascale's Chocolate Caramel cake with Mango Ice cream was excellent.  It was a happy ending to the Pho Party.
I'm not really a dessert person, unless it is ice cream of an extreme flavor, but this one melted in my mouth and made my pallet happy.  I absolutely cannot take credit for this, but it deserves to be published.
serves 6-8
100g powdered sugar
50g flour
100g salted butter (softened)
3 eggs
125g dark chocolate, melted
75g milk chocolat, melted
100g powdered sugar
15cL heavy whipping cream (apporx 1/2 cup)
50g salted butter
pinch of salt
1.  Whip together the chocolate, butter and sugar until mixture is smooth.
2.  Alternate mixing in the flour and eggs until everything is incorporated.
4.  To make the caramel, melt the sugar in a saucepan on medium heat.  As soon as it starts turning golden, take off heat immediately.
5.  Warm the whipping cream (in the microwave) and pour gently, but all at once, into the caramel off heat.
6.  Add the 50g butter into the caramel and mix with a whip.  Place mixture back on low heat and whip (whip it good) to disolve all the hardened pieces into a nice, smooth mixture.  At this point, if you like it salty, add a pinch of salt.
7.  For baking, pour half the cake mixture into a cake mould, pour the caramel over it all, then pour in the other half of the cake mixture and cook 12-15 minutes at 150°C (300°F)

The result will be gooey goodness.  You can then decorate with a hazelnut found while rummaging through your neighbor's kitchen cabinet before serving with a scoop of ice cream.
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