Chocolate Caramel Cake

Caramel Chocolate Cake

Welcome to the world of delights! Today, I'm going to share with you my favorite recipe for Chocolate Caramel Caramel Cake, a dessert that combines rich flavors and surprising textures. This recipe is ideal for chocolate lovers and those who appreciate healthy desserts. Plus, it's vegan and contains no processed ingredients. Let's get started!

General Information
- Preparation time: 30 minutes
- Cooling time: 4-5 hours (in the freezer)
- Number of servings: 6 generous slices
- Calories: approximately 300 kcal per slice (calculations may vary depending on ingredients used)

Ingredients
For the topping:
- 60 gr walnuts
- 70 gr sunflower seeds
- 130 gr prunes
- 2 tablespoons cocoa
- A pinch of cardamom powder
- 2 tablespoons melted cocoa butter

For the caramel cream
- 1 cup pitted dates
- 3/4 cup dried apricots
- 2 tablespoons maca powder
- 3 tablespoons nut butter (can be made at home)
- 4 tablespoons melted cocoa butter

For the chocolate cream:
- 250 gr cashews (hydrated)
- 150 ml water
- 6 tbsp cocoa
- 200 gr honey (or to taste)
- 6 tablespoons melted cocoa butter

Brief History
Chocolate caramel cake has become popular for its delicious combination of natural ingredients, offering a healthy alternative to traditional cakes. This recipe combines the natural sweetness of fruit with the richness of chocolate, resulting in a dessert you won't soon forget.

Preparation Step by Step

# 1. Preparing the Batter
Moisturizing the Nuts and Seeds:
- Start by letting the walnuts and sunflower seeds hydrate in water overnight. This step is optional, but helps to achieve a creamier texture.

Grinding Ingredients:
- The next day, drain the nuts and seeds, then put them in a food processor with the cacao and cardamom. Process them until you get a desired consistency (either finer or larger chunks for extra crunch).

Adding the Plums:
- Add the prunes and melted cocoa butter to the food processor. Process again until smooth. If it is too dry, you can add 1-2 tablespoons of water.

Form the Batter:
- Press the mixture evenly into the bottom of the cake tin, making sure it is well compacted.

# 2. Preparing the Caramel Cream
Moisturizing the Dates and Apricots:
- Let the dates and apricots hydrate in water overnight. This will make them easier to process.

Crushing the Cream:
- After draining the water, place the dates and apricots in a food processor along with the maca powder, nut butter and melted cocoa butter. Process until you get a consistent paste. This will be the crème caramel.

Applying the cream:
- Using a spatula or spoon, spread the caramel custard evenly over the countertop.

# 3. Preparing the Chocolate Cream
Moisturizing the Cashews:
- Allow the cashews to moisturize for about 4 hours. This step is essential to get a smooth cream.

Grinding the Cashew:
- Put the hydrated cashews in a blender along with the water. Process until creamy, without adding additional water.

Adding Ingredients:
- Add honey, melted cocoa butter, and cocoa. Process again until the mixture is well homogenized. Taste and adjust sweetness to taste.

Chocolate Cream Application:
- Pour the chocolate cream over the caramel cream, making sure it is evenly distributed.

# 4. Cooling the Cake
- Place the cake in the freezer for 4-5 hours. The secret is not to let it freeze completely, but to firm up enough to be easily removed from the mold.

# 5. Serving
- Once the cake has hardened, remove it from the freezer and allow it to warm slightly to room temperature before cutting.

Recommended Toppings:
- You can top with homemade apricot jam or a fresh fruit topping to add a touch of freshness.

Practical Tips
- Nut Butter: If you want to make nut butters at home, place a cup of unhydrated nuts in a food processor and process until the oil starts to release.
- Variations: You can experiment with different types of nuts or seeds, such as almonds or pecans, for a different flavor.
- Adjusting the Sweetness: Each type of honey tastes different. Try using floral honey or acacia honey for a more subtle sweetness.

Frequently Asked Questions
1. Can I substitute cashews?
- Yes, you can use other nuts, but textures and tastes may vary. Cashew provides a specific creaminess.

2. Is this cake vegan?
- Yes, all ingredients are vegetable and contain no animal products.

3. How can I store the cake?
- The cake can be kept in the fridge for a week or you can freeze it for longer.

Conclusion
So chocolate caramel cake is not only a delicious dessert, but also a real culinary experience. With each slice, you'll savor not only the rich taste of the chocolate, but also the crunchy texture of the nuts and the natural sweetness of the fruit. I encourage you to try this recipe and share your impressions with me. Maybe it will become your favorite cake too! Love, Valentina.

 Ingredients: Base: 60g walnuts, 70g sunflower seeds, 130g dried plums, 2 tbsp cocoa, 1 pinch cardamom powder, 2 tbsp melted cocoa butter. Caramel cream: 1 cup pitted dates, 3/4 cup dried apricots, 2 tbsp maca powder, 3 tbsp walnut butter, 4 tbsp melted cocoa butter. Chocolate cream: 250g cashews, 150ml water, 6 tbsp cocoa, 200g honey (or to taste), 6 tbsp melted cocoa butter.