Caramel cake
Caramel and Chocolate Cake - An Irresistible Delight
Are you looking for a dessert that impresses not only with its taste but also with its appearance? The caramel and chocolate cake is the perfect choice! Combining fluffy sponge, velvety cream, and decadent glaze, this cake will surely become your favorite. Whether it's for a special celebration or just a relaxing evening at home, this coveted dessert will bring a touch of magic to every bite.
Preparation time:
- Preparation time: 30 minutes
- Baking time: 30 minutes
- Total time: 1 hour
- Number of servings: 8-10
Ingredients
For the sponge:
- 5 eggs
- 100 g sugar
- 2 tablespoons oil
- 30 g cornstarch
- 100 g flour
- 1 teaspoon baking powder
- 3 tablespoons chocolate chips
For the cream:
- 3 egg yolks
- 200 g sugar
- 220 ml milk
- 250 ml heavy cream
- 1 tablespoon cornstarch
- 10 g gelatin
For the glaze:
- 100 g dark chocolate
- 50 g butter
- 50 ml heavy cream
- 1 tablespoon chocolate liqueur
For the caramel drips:
- 50 g sugar
For the syrup:
- 50 g sugar
- 100 ml water
- 2 tablespoons chocolate liqueur
Step by step
Step 1: Preparing the sponge
1. Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. This step is essential for a fluffy sponge.
2. Gradually add the sugar and continue mixing until you achieve a glossy meringue that forms firm peaks.
3. In another bowl, mix the yolks with the oil. Gently fold this mixture into the meringue, being careful not to deflate the egg whites.
4. Sift the flour, cornstarch, and baking powder together, then gently fold them into the egg mixture.
5. Finally, add the chocolate chips, which will add extra flavor to the sponge.
6. Pour the batter into a 24 cm diameter cake pan lined with parchment paper and bake in the oven at 180°C for about 30 minutes. Check for doneness with a toothpick.
Step 2: Preparing the cream
1. In a bowl, mix the egg yolks with the cornstarch until well combined.
2. Soak the gelatin in a few tablespoons of cold water and set aside.
3. Caramelize the sugar in a saucepan. When it turns golden, carefully add the hot milk, as the steam can be dangerous.
4. Continue stirring over low heat until all the caramel dissolves.
5. Pour the hot caramel mixture over the egg yolks, stirring quickly to prevent lumps from forming. Return the mixture to the heat and cook until thickened, stirring continuously.
6. Once the cream reaches the desired consistency (like sour cream), let it cool. When it's warm, add the gelatin and mix well.
7. Whip the heavy cream until fluffy and fold it into the caramel cream.
Step 3: Assembling the cake
1. Once the sponge has completely cooled, cut it into 3 equal parts.
2. Divide the caramel cream into 2 equal portions and place it between the 3 sponge layers, which you can soak with the syrup made from caramelized sugar and water.
3. Refrigerate the cake to set the cream.
Step 4: Preparing the glaze
1. Melt the dark chocolate together with the butter and heavy cream. Stir until you achieve a smooth mixture.
2. Let the glaze cool slightly, then add the chocolate liqueur for extra flavor.
3. When the glaze reaches a thicker consistency, pour it over the cake.
Step 5: Caramel drips
1. Caramelize the sugar for the drips and, using a fork, draw abstract lines on a lightly oiled parchment paper. Let them cool and harden.
Serving and suggestions
The cake can be decorated with whipped cream and caramel drips for an elegant appearance. It is perfect to be served with a strong cup of coffee or a glass of sweet wine. This cake is also ideal for special occasions or anniversaries.
Calories and nutritional benefits
Each serving of cake contains approximately 400-450 calories, depending on the ingredients used. Although it is an indulgent dessert, dark chocolate is rich in antioxidants, and the heavy cream provides calcium.
Frequently asked questions
1. Can I replace gelatin with another ingredient?
Yes, you can use agar-agar as a vegan alternative to gelatin.
2. How can I make the cake less sweet?
Reducing the amount of sugar in the cream is an option. You can also use chocolate with a higher cocoa content.
3. What other variations can I try?
Add roasted nuts or fresh fruits between layers for a crunchy texture and fresh taste.
4. How can I store the cake?
The cake can be stored in the refrigerator, covered, for 3-4 days. It may become moister over time, but the flavor will remain delicious.
In conclusion, this caramel and chocolate cake is not just a dessert; it is a culinary experience. Each bite will bring an explosion of flavors, and the combination of textures will make every meal special. Don't hesitate to try this recipe and personalize it to your taste! Bon appétit!
Ingredients: Base: 5 eggs, 100 g sugar, 2 tablespoons oil, 30 g starch, 100 g flour, 1 baking powder, 3 tablespoons chocolate balls. For the cream: 3 egg yolks, 200 g sugar, 220 ml milk, 250 ml whipped cream, 1 tablespoon starch, 10 g gelatin. For the glaze: 100 g dark chocolate, 50 g butter, 50 ml liquid cream, 1 tablespoon chocolate liqueur. For the caramel drizzle: 50 g sugar. For the syrup: 50 g sugar, 100 ml water, 2 tablespoons chocolate liqueur.
