Caramel-Chocolate Cake (it's really bad for you!)

Chocolate-Caramel Cake

Do you want to experience a combination of flavors that will indulge your senses? If so, get ready to be seduced by this chocolate-caramel cake, a dessert that perfectly blends the sweetness of chocolate with the slightly salty note of caramel. This recipe is not just a simple dessert, but a true culinary adventure, a battle with the 'ghosts of chocolate' that will leave you with delicious memories and a desire to repeat the experience.

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 1 hour
Servings: 10-12

Ingredients

For the caramel:
- 175 grams sugar
- 3 tablespoons water
- 120 ml heavy cream
- 1 teaspoon sea salt (use sea salt, not table salt, to achieve that special note!)
- 120 grams butter

For the cake:
- 5 eggs
- 250 grams chocolate (choose good quality chocolate with at least 70% cocoa)
- 160 grams butter
- 175 grams sugar
- 25 ml vanilla extract (I recommend the Dr. Oetker brand for an authentic taste)
- 120 grams ground almonds

Instructions

1. Preheat the oven to 180 degrees Celsius. It is essential to have it well heated before placing the cake inside for even baking.

2. Start with the caramel. In a wok or a heavy-bottomed pot, add the sugar and the 3 tablespoons of water. Bring to a boil over low heat, stirring gently until the sugar completely dissolves. Then, increase the heat and let it boil without stirring until the sugar turns golden.

3. When the caramel reaches the desired color, add the sea salt and stir vigorously. Then, slowly pour in the cream (be careful, it will steam!) and mix until smooth. Finally, add the room temperature butter and mix well. Let the caramel cool.

Practical tips: Be careful when working with caramel, its temperature can reach very high levels. If the caramel hardens, don’t panic; you can reheat it slightly to bring it back to the desired consistency.

4. In a bowl, melt the chocolate together with the butter and sugar over a double boiler. Stir constantly to avoid burning. Once the mixture is smooth, add the vanilla extract and mix again.

5. Incorporate the ground almonds into the chocolate mixture. Then, add the egg yolks one at a time, mixing vigorously after each addition.

6. In another bowl, beat the egg whites until they form stiff peaks. Gradually add them to the chocolate mixture, using a silicone spatula to gently fold them in.

7. Line a 24 cm cake pan with butter and parchment paper. Pour half of the cake mixture into the pan. Then, carefully pour the caramel in the center, using a skewer to draw a light pattern through the mixture without mixing too vigorously.

8. Pour the remaining cake mixture over the caramel and place the pan in the oven. Bake for 35-40 minutes, until the cake is firm to the touch. Check with a toothpick; if it comes out clean, the cake is ready.

9. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack. Once completely cooled, dust with cocoa powder generously.

Serving suggestions: This cake is delicious served plain, but you can accompany it with vanilla ice cream or freshly whipped cream for a wonderful contrast of textures. Additionally, a berry sauce can add a note of freshness and a contrast of acidity.

Nutritional benefits: Although this cake may seem like an indulgent choice, dark chocolate is rich in antioxidants and can provide an energy boost. Almonds are an excellent source of healthy fats and protein. Of course, moderation is key!

Frequently asked questions:

1. Can I use chocolate with a lower cocoa content?
- Yes, but keep in mind that the final taste will be sweeter and less intense.

2. What can I use instead of ground almonds?
- You can try nut flour or oat flour for a gluten-free version.

3. How can I keep the cake fresh for longer?
- You can store it in an airtight container at room temperature, but it is recommended to consume it within 3-4 days.

This chocolate-caramel cake is not just a simple recipe; it is a story of flavors and textures worth experiencing. So, get ready to be seduced by the sweet sin of chocolate and caramel, and let each bite be a little celebration!

 Ingredients: for caramel: 175 grams sugar, 3 tablespoons water, 120 ml heavy cooking cream, 1 teaspoon sea salt - it's a must, and don't use the classic kitchen salt or you'll regret it! it's really bad 120 grams butter for the base :)) 5 eggs 250 gr chocolate 160 gr butter 175 gr sugar 25 ml vanilla essence (Dr. Oetker, just to be clear :P) 120 gr ground almonds

 Tags:  chocolate cake caramel