Caramel cake
Caramel cake, a delight that combines intense flavors and sophisticated textures, is the perfect choice for any special occasion. This recipe will not only delight your taste buds but also bring a touch of magic to any moment. With a soft base, a velvety caramel cream, and a decadent chocolate glaze, this cake is a true culinary masterpiece. Let’s begin our journey into the world of desserts!
Total preparation time: 1 hour 30 minutes
Preparation time: 20 minutes
Baking time: 25-30 minutes
Number of servings: 12
Ingredients
For the base:
- 5 egg yolks
- 5 tablespoons sugar (approximately 125 g)
- 5 tablespoons oil
- 100 ml milk
- 1 teaspoon baking powder
- 140 g flour
- 3 tablespoons cocoa
- 1 teaspoon rum essence
For the caramel:
- 1 cup sugar
- 30 ml water
- 1 tablespoon butter
For the cream:
- 1 packet of caramel cream from Dr. Oetker
- 500 ml milk
- 3 tablespoons sugar
For the chocolate glaze:
- 170 g chocolate (mix of milk chocolate and dark chocolate)
- 2 tablespoons butter
- 2 tablespoons oil
For the syrup:
- 3 tablespoons sugar
- 1/2 cup water
- 1 tablespoon whisky (optional)
Nutritional information
This cake offers a delicious combination of carbohydrates, fats, and proteins. Each serving contains approximately 300-350 calories, depending on the exact ingredients used. Chocolate provides antioxidants, while the caramel cream is a source of calcium due to the milk. If you want a healthier version, you can replace sugar with natural sweeteners or opt for dark chocolate with a higher cocoa percentage.
Preparation
Step 1: Preparing the base
1. In a large bowl, beat the egg yolks with the sugar until you get a frothy and light-colored mixture. Use an electric mixer to save time and effort.
2. Gradually add the oil, mixing continuously. The oil will make the base moist and fluffy.
3. Incorporate the baking powder and cocoa, mixing well to avoid lumps.
4. Add the milk little by little, followed by the flour, mixing slowly to get a homogeneous dough. Don’t rush; each ingredient needs to integrate perfectly.
5. Finally, add the rum essence for a touch of unmistakable flavor.
Step 2: Baking the base
1. Preheat the oven to 180 degrees Celsius.
2. Pour the dough into a baking pan lined with parchment paper or greased with oil and sprinkled with flour.
3. Bake the base for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the base cool completely on a rack before removing it from the pan.
Step 3: Preparing the cream
1. In a bowl, combine the caramel cream powder with cold milk and sugar.
2. Use the mixer to beat the mixture until it becomes firm and creamy.
Step 4: Preparing the caramel
1. In a saucepan, caramelize the sugar over medium heat. Be careful not to burn it, as the caramel has a nice golden color when ready.
2. When the sugar becomes liquid, add the water and butter. Stir continuously until the butter is completely melted, then let it cool.
Step 5: Preparing the chocolate glaze
1. Break the chocolate into small pieces and place it in a saucepan along with the butter and oil.
2. Heat over low heat, stirring constantly until the chocolate is completely melted. It’s essential not to let the chocolate boil, so remove the saucepan from the heat before all the chocolate is melted and continue stirring until smooth.
Step 6: Preparing the syrup
1. Caramelize the sugar in a saucepan, then add water and whisky. Let it boil until all the sugar is dissolved. You can adjust the amount of whisky according to your preferences.
Step 7: Assembling the cake
1. Place the base upside down on a platter and soak it evenly with the prepared syrup.
2. Add the caramel cream over the base and level it well with a spatula.
3. Once the caramel has cooled, take it with a spoon and drizzle it evenly over the caramel cream.
4. Pour the chocolate glaze over the caramel, leaving a little glaze aside for decoration. Place the cake in the refrigerator to set the glaze.
Step 8: Serving
1. After the glaze has set, remove the cake from the refrigerator and use a spoon to decorate with the reserved glaze, creating diagonal lines on the surface of the cake.
2. Cut the cake with a knife dipped in hot water to get perfect slices and serve it with a cup of coffee or tea.
Useful tips
- For an even more intense flavor, you can add some roasted nuts or almonds to the cream or for decoration.
- If you want to reduce sugar, you can use natural sweeteners instead of regular sugar.
- This cake pairs perfectly with vanilla ice cream or light whipped cream to contrast with the sweetness of the caramel.
Frequently asked questions
1. Can I use another type of chocolate?
Yes, you can use white chocolate or even sugar-free chocolate, depending on your preferences.
2. How can I store the cake?
The cake can be kept in the refrigerator in an airtight container for 3-4 days. It is recommended to consume it cold to maintain its texture.
3. Is the whisky necessary in the syrup?
The whisky adds a depth of flavor, but you can omit it if you prefer an alcohol-free version.
4. What other recipes can I try with caramel?
You can try a recipe for caramelized apples or a chocolate cake with caramel sauce to experiment with flavors.
This caramel cake is undoubtedly an excellent choice to bring a smile to the faces of your loved ones. Take the time to enjoy every step of making it and remember that the magic of cooking lies in love and passion. Enjoy your meal!
Ingredients: Base 5 egg yolks 5 tablespoons sugar (125 g) 5 tablespoons oil 100 ml milk 1 baking powder 140 g flour 3 tablespoons cocoa rum essence Caramel 1 glass sugar 30 g water 1 tablespoon butter Chocolate glaze 170 g chocolate (to preference, I mixed milk chocolate with dark chocolate) 2 tablespoons butter 2 tablespoons oil Syrup 3 tablespoons sugar 1/2 glass water 1 tablespoon whisky Cream 1 packet caramel cream from Dr. Oetker 500 ml milk 3 tablespoons sugar
