Salted caramel and chocolate cake

Salted Caramel and Chocolate Cake - A Delight for Unforgettable Moments

Who doesn't love a decadent cake with rich layers of chocolate and a drizzle of salted caramel? This is the perfect recipe to impress friends or celebrate special moments. I present to you a cake with a soft, fluffy base, filled with creamy ganache and a salted caramel cream, all culminating in perfectly complementary flavors. It’s a recipe that combines sweet and salty in a simply divine way.

Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Servings: 8-10

Ingredients

Base:
- 4 medium eggs (M) - Make sure they are at room temperature for better texture.
- 125 g sugar - Choose fine sugar for easier dissolution.
- 60 g all-purpose flour - Preferably sifted to avoid lumps.
- 40 g cocoa powder - Good quality cocoa will provide an intense flavor.
- a pinch of salt - Enhances the flavors.

Chocolate ganache:
- 150 g dark chocolate (minimum 55% cocoa) - An excellent choice for a deep taste.
- 50 g milk chocolate - Adds a touch of sweetness.
- 200 g heavy cream (30% fat) - Cream with a higher fat content will yield a creamier texture.

Caramel cream:
- 400 g heavy cream (30% fat)
- 120 g salted caramel - An ideal choice to add a pleasant contrast.
- 20 g fine and creamy cream (20% fat) - For an even richer texture.

For assembly:
- 180 g salted caramel
- 3 rice cakes (~30 g) - Adds texture and crunch.

Decoration:
- 50 g grated chocolate - Use a sharp knife to achieve fine shavings.

For soaking:
- 60 g salted caramel
- 80 ml still water

A Brief History of Salted Caramel and Chocolate Cake

This cake blends the tradition of chocolate and caramel desserts, ingredients commonly found in modern patisserie. Salted caramel has gained popularity in recent decades due to its delicious contrast between the sweetness of caramel and the salt that amplifies the flavors. It's a recipe that brings together not just ingredients, but also emotions – a dessert that can transform an ordinary meal into a true feast.

Step-by-step - Preparation Guide

Step 1: Preparing the base
1. Preheat the oven to 180 degrees Celsius. Ensure the temperature is correct for even baking.
2. Separate the egg whites from the yolks. It’s important to use a clean, dry bowl for the egg whites to achieve perfect foam.
3. Beat the egg whites with a pinch of salt. Use an electric mixer on high speed. When the egg whites start to foam, add the sugar in two batches, continuing to mix until the mixture becomes firm and glossy.
4. Incorporate the yolks. Add them all at once, mixing gently until well combined.
5. Sift the flour and cocoa mixture. It’s essential to fold gently with a spatula, using up-and-down motions to avoid losing air from the egg whites.
6. Pour the mixture into a 17 cm diameter cake pan lined with parchment paper. Smooth the surface with a spatula.
7. Bake for 30-35 minutes. Perform the toothpick test – if it comes out clean, the base is ready. Let it cool completely, preferably overnight, on a rack.

Step 2: Preparing the chocolate ganache
1. Melting the chocolate. In a small saucepan, place the broken chocolate into small pieces and 150 g of cream. Do this over low heat, stirring constantly to achieve a smooth mixture.
2. Add the remaining cream. Once the chocolate is completely melted, turn off the heat, add the remaining cream, and mix vigorously. Let it cool slightly, but ensure it remains fluid.

Step 3: Preparing the caramel cream
1. Whip the heavy cream. Use a mixer to achieve airy cream. Don’t whip too much, or it will turn into butter.
2. Incorporate the caramel. Add the salted caramel and mix gently until well combined.

Step 4: Assembling the cake
1. Start with the first layer of cake. Place it on a serving platter and soak with the caramel and water mixture.
2. Apply the caramel cream. Use a piping bag to pipe an even layer on top. Add 2 tablespoons of caramel in the center and sprinkle the rice cakes on top. Cover with chocolate ganache.
3. Repeat the process. Continue adding layers of cake, soaking, adding cream, caramel, rice, and ganache until all layers are used.
4. Decorate. Finally, top with caramel cream and grated chocolate. Let the cake rest in the refrigerator until serving.

Practical Tips
- Ingredient temperature. Ensure that the eggs and caramel are at room temperature for the best results in the cake's texture.
- Choose chocolate carefully. Good quality chocolate will make a difference in the ganache and will influence the final taste of the cake.
- Patience in assembly. Each layer is important, so don’t rush. Allow each layer to set slightly before adding the next.
- Possible variations. You can add nuts or roasted hazelnuts between layers for extra crunch and flavor.

Frequently Asked Questions
- Can I use white chocolate? Yes, you can replace the milk or dark chocolate, but the taste will be different. White chocolate will add more sweetness.
- How can I keep the cake fresh? It can be stored in the refrigerator, covered, for 3-4 days. I recommend taking it out about 30 minutes before serving to restore its creamy texture.
- What drinks pair well with this cake? Black coffee or an espresso will contrast perfectly with the sweetness of the cake. Additionally, a sweet red wine can add an extra touch of elegance.

This salted caramel and chocolate cake is not just a dessert, but a culinary experience that will surely be appreciated by everyone who tastes it. Whether you make it for a special occasion or simply to indulge yourself, it’s a recipe that will bring smiles to everyone’s faces. So gather your ingredients, put on your apron, and let’s get cooking!

 Ingredients: Base: 4 medium eggs (M) 125 g sugar 60 g wheat flour 40 g cocoa powder salt Chocolate ganache: 150 g dark chocolate (55% cocoa) 50 g milk chocolate 200 g liquid cream (30% fat, Pilos) Caramel cream: 400 g liquid cream (30% fat, Pilos) 120 g salted caramel 20 g fine and creamy cream (20% fat, Pilos) For assembly: 180 g salted caramel 3 rice cakes (~30g) Decoration: 50 g grated chocolate For soaking: 60 g salted caramel 80 ml still water