Kodrit Kadir Cake
Caramel and Chocolate Cake - a tempting delicacy for special moments
Total preparation time: 1 hour and 10 minutes
Preparation time: 20 minutes
Baking time: 35 minutes
Number of servings: 8-10
Who doesn't love a cake that is a bit more special, combining the sweet taste of caramel with the intense flavors of chocolate? This caramel and chocolate cake is a recipe that not only delights the taste buds but also brings back pleasant memories. It is an excellent choice for birthdays, gatherings with friends, or simply to indulge yourself on a weekend evening.
The history of this recipe is rich in traditions and inspiration from various culinary cultures, where sweets with caramel and chocolate are the stars of festive tables. This recipe combines a moist and flavorful base with a fine cream, resulting in a layered cake that will impress any guest.
Necessary ingredients
For caramel:
- 5 tablespoons of sugar
- 1 tablespoon of water
For cream:
- 900 ml milk
- 6 eggs (make sure they are at room temperature)
- 200 g sugar
- 4 packets of vanilla sugar
For the base:
- 2 eggs (also at room temperature)
- 100 g sugar
- 100 ml milk
- 100 ml oil
- 1 teaspoon baking powder
- 120 g flour (about what you need for a loaf cake)
- 4 tablespoons cocoa
- Rum essence (to taste)
For the chocolate crust:
- 200 g dark chocolate
- 2 tablespoons butter
Preparation instructions
1. Preparing the caramel:
In a pot large enough for your cake, add the 5 tablespoons of sugar along with 1 tablespoon of water. Place the pot over medium heat and let the sugar melt, stirring gently to avoid burning. When the sugar turns a beautiful golden color, turn off the heat and let the caramel cool. Patience is essential at this stage, as burnt caramel can ruin the whole dish.
2. Preparing the base:
In a large bowl, beat the eggs with the sugar, a pinch of salt, and the vanilla sugar using a mixer. This step is important to achieve a fluffy base. Continue to add the milk and oil alternately, mixing constantly. Sift the flour together with the baking powder and cocoa, then incorporate them into the egg mixture, stirring gently. Finally, add the rum essence for extra flavor.
3. Preparing the cream:
In another bowl, beat the 6 eggs with the sugar and vanilla sugar until the sugar is completely dissolved. Then, start adding the milk gradually, mixing continuously. It is important not to add the milk too quickly to avoid curdling the eggs.
4. Assembling the cake:
In the pot with the cooled caramel, pour the cream evenly. Then, carefully pour the base batter over the cream. Do not mix the two mixtures! The batter will separate by itself and form a layer of base on top of the cream.
5. Baking:
Preheat the oven to 180°C. Place the cake pot in the oven and let it bake for 35 minutes. It is essential not to open the oven door in the first 30 minutes to avoid compromising the cake's texture. After 35 minutes, do the toothpick test: if it comes out clean, the cake is ready!
6. Cooling and serving:
Once the cake is ready, take it out of the oven and let it cool completely in the pot. When it is completely cooled, place a plate on top of the pot and carefully flip the cake over. The caramel will now be on top, giving an impressive appearance.
7. Preparing the chocolate crust:
To make the chocolate crust, melt the dark chocolate together with the 2 tablespoons of butter in a bowl, either in a double boiler or in the microwave. Mix well until you obtain a homogeneous composition, then pour it over the cake to decorate.
Helpful tip: To avoid burning the cream, you can place a pot of water under the cake pot in the oven. This trick will help maintain a constant temperature and prevent the cream from drying out.
Variations and serving suggestions:
This cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce for a contrast of flavors. You can also add ground nuts or coconut flakes to the batter for extra texture.
Nutritional benefits:
This cake is a good source of protein due to the eggs and milk, and cocoa provides valuable antioxidants. However, it is important to consume moderate portions, considering the sugar content.
Frequently asked questions:
1. How can I avoid burning the caramel?
- Make sure to stir constantly and do not leave it unattended on the heat.
2. Can I replace the eggs in the recipe?
- Yes, you can use an egg substitute or mashed banana, but the final texture and taste will change.
3. Is the cake good the next day?
- Yes, in fact, many people find that the flavors improve after the cake sits for a few hours or even overnight.
This caramel and chocolate cake will surely become a family and friends favorite, and each slice will bring joy and pleasant memories. Enjoy your meal!
Ingredients: 5 tablespoons for caramel For the cream: 900 ml milk 6 eggs 200 g sugar 4 packets of vanilla sugar For the base: 2 eggs 100 g sugar 100 ml milk 100 ml oil one teaspoon baking powder 120 g flour (enough for a cake-like batter) 4 tablespoons cocoa rum essence For the chocolate crust: 200 g dark chocolate 2 tablespoons butter
