Chocolate Caramel Cake

Chocolate caramel cake: A sweet delight that combines the soft texture of the pastry with the sweetness of caramel and the intense flavor of chocolate. This recipe is perfect for quick and easy dessert lovers who want to impress family and friends with a special treat.

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 12

History of the chocolate caramel cake

The cioco-caramel cake is a modern reinterpretation of classic desserts, with deep roots in the culinary traditions of caramel sweets. Caramel, a beloved ingredient around the world, was discovered by accident, and over the years, it has been integrated into various desserts, bringing a touch of magic and refinement. Today, this cake brings together the crunchy texture of nuts, the sweetness of caramel and the richness of chocolate, creating an unforgettable culinary experience.

Ingredients

For the topping:
- 250 g oat flakes (wheat flour can also be used)
- 250 g butter or margarine (make sure it's room temperature for easy incorporation)
- 200 g brown sugar (a great choice for a deeper sweetness and a slightly caramel flavor)
- 40 g coconut flakes (optional, but adds an exotic touch)

For the filling:
- 400 g milk jam (or caramel made to your favorite recipe)
- 100 g walnuts, hazelnuts or pistachios (coarsely chopped for texture)

For the icing:
- 160 g dark chocolate (choose a high quality chocolate with a cocoa content of at least 70% for an intense flavor)
- 60 g oil (coconut oil or sunflower oil are excellent options)

Preparation technique

1. Preheat the oven: Start by preheating the oven to 180°C. This step is essential as a well heated oven will ensure even baking of the pastry.

2. Preparing the pastry:
- In a large bowl, combine the oats, room temperature butter and brown sugar. Mix well until smooth and creamy.
- If you choose to use coconut flakes, add them to the mixture now. They will not only add a nice texture, but also a subtle coconut flavor.
- Once the mixture is homogenized, roll out the formed dough in a baking paper-lined pan, using your palms to smooth it out.

3. Baking the cake: Place the tray in the preheated oven and bake the cake for 20 minutes, or until golden brown and firm to the touch. It's important not to leave it longer as it risks becoming too dry.

4. Cooling the cake: Once the cake is baked, remove it from the oven and allow it to cool in the pan. This step is crucial to avoid the caramel melting when poured.

5. Preparing the filling:
- While the cake is cooling, prepare the filling. If using homemade caramel, make sure it is well thickened. You can follow the dulce de leche recipe as a base, being careful to leave it on the heat longer for a firmer consistency.
- Once the custard is completely cooled, sprinkle the coarsely chopped walnuts evenly over the surface. These will add a crunchy contrast and extra flavor.
- Drizzle the caramel or dulce de leche over the nuts, making sure they are evenly distributed.

6. Making the glaze:
- In a heavy-bottomed saucepan or over a steam bath, melt the dark chocolate with the oil, stirring constantly until smooth and glossy. This glaze will add a decadent touch to your cake.
- Once the caramel has hardened slightly in the refrigerator (about 30 minutes), pour the chocolate glaze over the cake. Make sure it covers the entire surface evenly.

7. Final Cooling: Refrigerate the cake for another 1-2 hours, until the frosting has hardened well. This step is essential for a cake that is easy to cut and serve.

Serving

Cut the chocolate caramel cake into squares or rectangles and serve cold. You can garnish with a few nuts or coconut flakes on top for a more appealing look. It's delicious with a cup of vanilla ice cream or a cup of hot coffee, combining the intense flavors of chocolate with the sweetness of ice cream.

Practical tips

- Gluten-free version: If you want a gluten-free version, you can use certified gluten-free oatmeal or almond flour instead of wheat flour.
- Caramel ahead of time: Caramel can be made a few days in advance and stored in the refrigerator. This will save you time when preparing the cake.
- Flavored additives: Add a teaspoon of vanilla extract to the cake batter for extra flavor, or a teaspoon of cinnamon for a warm, spicy touch.

FAQs

1. Can I replace brown sugar with something else?
Yes, you can use white sugar, but the taste of the cake will be slightly different. Brown sugar adds a touch of caramelization.

2. Why does caramel harden?
Caramel hardens due to the sugar content, which crystallizes when it cools. Make sure you boil it enough to get a firm consistency.

3. How can I store the caramel?
The cake can be refrigerated, covered, for 5-7 days. It is even better the next day when the flavors have melded.

4. What other recipes can I try with caramel?
You can try making an apple and caramel tart or a caramel and walnut cheesecake. Combining caramel with fresh fruit is always a winning choice.

Chocolate caramel cake is not just a simple dessert, but a true culinary experience that will delight your senses. Whether you make it for a special occasion or simply to indulge yourself, this recipe will bring smiles and appreciation from everyone. So put on your apron and get ready to enjoy a sweet treat!

 Ingredients: BASE: 250g oats (can also be made with wheat flour) 250g butter/margarine 200g brown sugar 40g coconut flakes FILLING: milk jam (or caramel prepared according to your own recipe) nuts/hazelnuts/pistachios to taste GLAZE: 160g dark chocolate 60g oil