Caramel and chocolate pudding cake

Cake with Caramel and Chocolate Pudding

When it comes to desserts, few can match the refinement and richness of flavors of a cake with caramel and chocolate pudding. This recipe is not just a delicious combination, but also an unforgettable culinary experience, perfect for impressing guests at a party or indulging the family on ordinary days. In this detailed guide, I will share with you the necessary steps to create this decadent cake, as well as some useful tricks and tips to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10-12

Ingredients

For the base:
- 6 eggs (separated into whites and yolks)
- 6 tablespoons of sugar
- 4 tablespoons of oil (preferably sunflower oil)
- 6 tablespoons of flour
- 1 teaspoon of baking powder
- 1 packet of caramel pudding (Dr. Oetker is an excellent choice)

For the cream:
- 1200 ml of milk
- 12 tablespoons of sugar
- 75 g of cornstarch
- 100 g of butter (at room temperature)
- 100 g of dark chocolate (minimum 70% cocoa for an intense flavor)

For decoration:
- 500 ml of whipping cream (cream with a fat content of at least 30% is recommended)
- 2 tablespoons of sugar
- 2 packets of whipping cream stabilizer
- 1 tablespoon of fine instant coffee (nes)
- 50 g of dark chocolate (for decoration)

Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the egg whites are free of yolk traces to achieve a perfect meringue.

2. Beating the egg whites: In a large bowl, add a pinch of salt to the egg whites. Using an electric mixer, beat the egg whites until you achieve a stiff and glossy foam. This step is crucial for giving the base a fluffy texture.

3. Adding the sugar: While continuing to mix, gradually add the sugar. Keep mixing until the sugar is completely dissolved and the meringue becomes firm.

4. Mixing the yolks: In another bowl, mix the yolks with the oil until the mixture becomes creamy. Then, pour this mixture over the meringue, gently folding with a spatula or at the lowest speed of the mixer.

5. Incorporating the dry ingredients: In another bowl, mix the flour with the caramel pudding and baking powder. Gradually add this mixture to the egg composition, folding gently from bottom to top to avoid deflating the meringue.

6. Baking: Pour the resulting mixture into a 24 cm diameter baking pan lined with parchment paper. Preheat the oven to 180°C and bake the base for about 30 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean. After baking, allow the base to cool on a rack.

Preparing the cream

1. Caramelizing the sugar: In a saucepan, caramelize 12 tablespoons of sugar until it turns golden, being careful not to burn it. This is when the intense caramel aroma develops, so don’t step away from the stove!

2. Adding the milk: Once the sugar has caramelized, carefully pour the milk over it. It is normal for the caramel to harden at first, but keep stirring over low heat until it completely dissolves.

3. Preparing the cornstarch mixture: In a small bowl, dissolve the cornstarch with a little milk from the saucepan, then pour it over the milk and caramel mixture. Simmer over low heat, stirring continuously, until the cream thickens.

4. Dividing the cream: Divide the resulting cream into two equal parts. In one part, add the butter and mix until it melts completely. In the other part, add the broken dark chocolate and mix until it melts and is homogeneous.

5. Cooling the cream: Allow both creams to cool completely, covering them with plastic wrap to prevent a crust from forming.

Assembling the cake

1. Cutting the base: Once the base has completely cooled, cut it with a sharp knife into three equal layers.

2. Filling the cake: On the first layer of the base, spread the chocolate cream, then place the second layer of base. On this, spread the caramel cream and cover with the last layer of base.

Preparing the whipped cream

1. Whipping the cream: In a large bowl, whip the cold cream with a mixer until it starts to thicken. Add the sugar and stabilizer, continuing to mix until the whipped cream becomes firm.

2. Flavoring: Finally, gently fold the instant coffee into the whipped cream, mixing lightly with a spatula to avoid breaking it down.

3. Decorating the cake: Use the prepared whipped cream to decorate the cake. You can be creative here! Use a spatula for a smooth look or a piping bag to create interesting patterns. Grate dark chocolate on top for an extra touch of elegance.

Final Details and Serving
Let the cake sit in the refrigerator for at least 2 hours before serving, to allow the flavors to meld and the cream to set. Serve it alongside a cup of fresh coffee or a glass of sweet wine for a perfect experience.

Useful Tip
For an even more flavorful cake, you can add a teaspoon of vanilla extract to the meringue or the caramel cream.

Variations
If you are looking for a cake with a different flavor, you can replace the chocolate cream with vanilla cream or add fresh fruit between the layers, such as strawberries or raspberries.

Frequently Asked Questions
1. Can I use a different type of pudding? Of course! You can experiment with different pudding flavors, such as vanilla or chocolate.

2. What type of cream is best for whipping? Choose cream with a fat content of at least 30% to achieve a stable and fluffy whipped cream.

3. How do I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.

This cake with caramel and chocolate pudding is more than just a dessert; it is a story of fruit and chocolate, a symbol of joy and sharing. Whether you prepare it for a special occasion or simply to indulge yourself, each slice will bring a smile to the faces of your loved ones. Enjoy!

 Ingredients: For the base: 6 eggs, 6 tablespoons sugar, 4 tablespoons oil, 6 tablespoons flour, 1 teaspoon baking powder, 1 packet of Dr. Oetker caramel pudding. For the cream: 1200 ml milk, 12 tablespoons sugar, 75 g starch, 100 g butter, 100 g dark chocolate. For decoration I used: 500 ml whipping cream, 2 tablespoons sugar, 2 packets of stabilizer, 1 tablespoon fine instant coffee (Nescafé), 50 g dark chocolate.

 Tags:  chocolate cake caramel cake