Chocolate and caramel cake
Delicious Chocolate Caramel Cake Recipe
If you're looking for a dessert that will impress, this chocolate caramel cake is the perfect choice! This recipe combines layers of fluffy sponge cake, sweet caramel, and a decadent chocolate cream, all topped with a crispy layer of wafer. Plus, it's a recipe that will make you feel like a true professional chef, even in the comfort of your own kitchen. Let's get started!
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 1 hour
Servings: 12
Ingredients
For the caramel:
- 200 g sugar
- 200 ml heavy cream (be careful of the steam!)
- 100 g butter
- 100 g toasted walnuts
- 1 large wafer sheet
For the sponge cake:
- 5 eggs
- 100 g sugar
- 5 tablespoons flour
- 3 tablespoons oil
- 1 teaspoon baking powder
- 1 tablespoon vanilla sugar
For the chocolate cream:
- 200 g dark chocolate
- 200 ml heavy cream
- 1 tablespoon whiskey (optional, but recommended)
Preparation
1. Making the caramel
The first step is to prepare the caramel. In a clean pan, add the sugar and let it melt over medium heat. Stir occasionally to prevent the sugar from burning. Once the sugar has caramelized and has taken on a golden color, remove the pan from the heat.
Be careful of the steam! When you add the heavy cream, it will produce hot steam. Stir carefully until the caramel is completely dissolved in the cream, then return it to the heat. Continue stirring until the mixture becomes smooth and begins to thicken. Add the butter and mix well.
Once the caramel has reached the desired consistency, take it off the heat and add the toasted walnuts, broken into pieces by hand.
2. Making the sponge cake
In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a firm meringue.
In another bowl, mix the oil with the egg yolks. Pour this mixture over the beaten egg whites and gently fold it in with a spatula, using an up-and-down motion.
Sift the flour together with the baking powder and incorporate it into the mixture. Pour the batter into a baking pan lined with parchment paper and bake in a preheated oven at 180°C (medium heat) for about 25 minutes or until the cake is golden and passes the toothpick test.
After baking, remove the cake from the pan and let it cool completely on a wire rack, then cut it into two layers the size of the wafer sheet.
3. Making the chocolate cream
For the chocolate cream, melt the chocolate broken into small pieces together with the heavy cream over low heat. When the mixture is almost boiling, remove it from the heat and stir well until smooth.
Let the cream cool in the refrigerator until it thickens. Then, whip the cream until it becomes fluffy and airy. Finally, add a tablespoon of whiskey for extra flavor, but you can omit this ingredient if you prefer a non-alcoholic dessert.
4. Assembling the cake
On the first layer of sponge cake, spread half of the chocolate cream. Then, place the wafer sheet topped with the warm caramel. Add the remaining chocolate cream and cover with the second layer of sponge cake.
Chill the cake for a few hours, or preferably overnight, to allow it to set properly.
5. Serving
Once the cake has cooled completely and set, cut it into portions and serve it with a cup of coffee or tea. A delicious combination!
Tip for a perfect experience
Make sure all ingredients are at room temperature before you start. This will help achieve a better texture for both the cream and the cake. After you finish preparing the cake, you can decorate it with grated chocolate or toasted nuts for a more appealing look.
Nutritional benefits
This cake contains dark chocolate, which is known for its antioxidants and can provide an energy boost. Nuts are rich in healthy fats and proteins, contributing to a balanced diet. However, it’s important to enjoy this dessert in moderation, considering its sugar and calorie content.
Frequently asked questions
1. Can I substitute dark chocolate with milk chocolate?
Yes, but keep in mind that the cake will be sweeter. You can adjust the sugar amount in the recipe according to your preferences.
2. How can I make this recipe gluten-free?
You can replace regular flour with gluten-free flour. Make sure all ingredients are labeled gluten-free.
3. How can I store the cake for a longer time?
Keep the cake in an airtight container in the refrigerator. It will stay fresh for a few days.
Possible variations
To add a personal touch to your cake, you can experiment with different types of nuts or drizzle caramel sauce on top before serving. You can also substitute the whiskey with another favorite liqueur, such as rum or brandy, for a distinct flavor.
This chocolate caramel cake is not just a dessert; it’s a culinary experience that will bring smiles to the faces of your loved ones. So get ready to impress with this delicious and flavorful recipe!
Ingredients: Caramel: 200 g sugar 200 ml whipping cream 100 g butter 100 g roasted walnut kernels 1 large sheet of wafer Base: 5 eggs 100 g sugar 5 tablespoons flour 3 tablespoons oil 1 teaspoon baking powder 1 tablespoon vanilla sugar For the cream: 200 g dark chocolate 200 ml whipping cream 1 tablespoon whisky
