Caramel and chocolate cake
I propose a delicious and refined recipe that combines textures and flavors, bringing an elegant and savory dessert to your table. It is about a cake with a light base, caramel cream, and chocolate glaze, a perfect choice for any special occasion or simply to indulge yourself. This cake will not only impress with its appearance but will also delight your taste buds, making it a memorable dessert.
Preparation time:
- Preparation time: 30 minutes
- Baking time: 25 minutes
- Total time: 55 minutes
- Servings: 12
Ingredients
Base:
- 9 egg whites
- 150 g sugar
- 1 essence of rum
- 100 g chopped walnuts (or hazelnuts, for a different flavor)
- 4-5 tablespoons of flour
Caramel cream:
- 9 egg yolks
- 1 cup of sugar for caramelizing
- 200 g margarine (I recommend Unirea margarine for a creamy texture)
- 200 g hazelnuts (optional, for added crunch)
Chocolate glaze:
- 400 g chocolate (choose a quality chocolate, preferably with 60-70% cocoa)
- 6-7 tablespoons of milk
Preparation
Step 1: Preparing the base
1. Beat the egg whites: In a large bowl, use a mixer to beat the egg whites until you get a firm foam. It is essential that the bowl is clean and free of any grease.
2. Add the sugar: While continuing to mix, gradually add the sugar until you obtain a shiny meringue. This process will add volume and create an airy texture.
3. Add the rum essence: Incorporate the rum essence to provide a subtle fragrance.
4. Incorporate the walnuts and flour: With a spatula, add the chopped walnuts and flour, mixing gently to preserve the air in the meringue.
5. Bake the base: Pour the mixture into a greased and floured baking pan. Place in a preheated oven at 180°C for about 25 minutes or until evenly browned and a toothpick inserted in the middle comes out clean. After baking, let the base cool completely in the pan.
Step 2: Preparing the caramel cream
1. Caramelize the sugar: In a saucepan, melt one cup of sugar over medium heat, stirring constantly until it turns golden. Be very careful, as the sugar can burn quickly.
2. Add the margarine: Once the sugar has caramelized, add the margarine and stir well over low heat until completely melted.
3. Incorporate the egg yolks: In a separate bowl, beat the egg yolks until creamy. Gradually add them to the caramel mixture, stirring constantly to avoid coagulation.
4. Cook the cream: Continue to cook over low heat, stirring, until the cream thickens. Finally, incorporate the hazelnuts if you choose to use them. Let the cream cool slightly.
Step 3: Preparing the glaze
1. Melting the chocolate: In a heatproof bowl, add the broken chocolate pieces and milk. Place over a bain-marie and stir until the chocolate is completely melted and homogenized.
2. Letting it cool: Allow the glaze to cool slightly so that it is easy to spread, but not so much that it hardens.
Step 4: Assembling the cake
1. First layer of glaze: Once the base has cooled completely, spread some of the chocolate glaze over its surface. Let it set for about 10 minutes.
2. Apply the caramel cream: Pour the caramel cream over the base, smoothing it with a spatula. Let it set a little.
3. Finalizing with glaze: Add the remaining chocolate glaze over the caramel cream. Refrigerate everything for a few hours, ideally overnight, to develop the flavors.
Serving and suggestions
Once the cake has cooled completely and the glaze has set, cut it into portions and serve with a vanilla sauce or a scoop of ice cream. This cake is perfect to be enjoyed alongside a cup of coffee or a fragrant tea.
Tips and useful advice
- Make sure all ingredients are at room temperature to achieve a homogeneous mixture.
- You can also experiment with adding a few drops of vanilla essence to the caramel cream for an extra flavor.
- If you want to reduce calories, you can replace the margarine with a healthier version or reduce the amount of sugar, but this may affect the texture.
Nutritional benefits
Although it is a dessert, this cake contains ingredients with nutritional benefits:
- Nuts and hazelnuts are excellent sources of healthy fats, proteins, and antioxidants.
- Egg yolks provide a dose of essential vitamins, including vitamin D and B12.
Frequently asked questions
1. Can I use other types of nuts instead of hazelnuts?
Yes, you can experiment with pecans or Brazil nuts to change the flavor.
2. How can I store the cake?
Keep the cake in an airtight container in the refrigerator. It can last up to 5-7 days if you can resist the temptation to eat it!
3. Can I freeze the cake?
Yes, you can freeze the cake, but it is recommended to do so before adding the glaze. Once thawed, apply the glaze and let it set.
This caramel and chocolate cake is not just a dessert but a true story you can share with your loved ones. So, put on your apron, prepare the ingredients, and enjoy a culinary experience that will bring smiles to the faces of your loved ones!
Ingredients: Ingredients for the base: 9 egg whites, 150 g sugar, a splash of rum essence, chopped nuts, 4-5 tablespoons of flour. Ingredients for the caramel: 9 egg yolks, a cup of caramelized sugar, a pack of Unirea margarine, 200 g of hazelnuts. Ingredients for the chocolate glaze: 400 g of chocolate, 6-7 tablespoons of milk.
