Caramel and chocolate cake
I made this chocolate and caramel cake for a colleague who knew exactly what she wanted: something rich, with caramel cream and meringue layers. I usually prefer lighter cakes with fruit, but this time I stuck to the recipe. I used a 28 cm pan, so the layers didn't rise very high, but it can be adjusted. The recipe has several steps, but nothing complicated if you follow the instructions one by one.
Quick Info
Total time: about 4-5 hours including cooling
Preparation time: 1.5 hours
Baking time: 1.5 hours (cocoa layer + meringue layer)
Servings: 12-16 slices
Difficulty: medium
Recipe type: celebration cake, special occasions
Ingredients
Cocoa layer
6 eggs
180 g sugar
150 g flour
30 g cocoa powder
50 g butter
a pinch of salt
1/2 packet baking powder
Meringue layer with almonds
3 egg whites
200 g sugar
50 g almond flour (or finely ground almonds)
lemon juice
a pinch of salt
Caramel cream
200 g sugar
about 5 tablespoons water
juice from 1/2 lemon
250 ml milk
1.5 tablespoons cornstarch
3 egg yolks
2 tablespoons powdered sugar
10 g gelatin
300 ml liquid cream
1 tablespoon sour cream
Chocolate cream
100 g dark chocolate 72%
100 ml liquid cream
250 g mascarpone
1 tablespoon chocolate liqueur
Chocolate glaze
100 g dark chocolate 72%
cold milk (added gradually to achieve desired consistency)
For decoration
chocolate candies
caramelized sugar decorations
chocolate flakes
Preparation Method
1. Cocoa Layer
1.1. Preheat the oven to 200°C.
1.2. Melt the butter and let it cool slightly.
1.3. Beat the eggs with the sugar on high speed for about 15-20 minutes until they triple in volume and the sugar completely dissolves.
1.4. Mix the flour with the baking powder, salt, and cocoa powder.
1.5. Gently fold the flour mixture in 3-4 batches using a spatula or whisk, with wide movements to avoid deflating the mixture.
1.6. Drizzle in the melted butter while gently mixing.
1.7. Pour the batter into a baking pan lined with parchment paper.
1.8. Bake at 200°C for the first 10 minutes, then reduce to 180°C and bake for another 20 minutes.
1.9. Let the layer cool in the oven with the door slightly ajar.
2. Meringue Layer with Almonds
2.1. Beat the egg whites with a pinch of salt, starting on low speed and then increasing.
2.2. Gradually add the sugar, one tablespoon at a time, until you achieve a stiff and glossy meringue.
2.3. Add a few drops of lemon juice.
2.4. Gently fold in the almond flour to keep the air in the mixture.
2.5. Pour into the same pan (cleaned) lined with parchment paper.
2.6. Bake at 150°C for 1 hour.
2.7. Allow the layer to cool in the oven.
3. Caramel Cream
3.1. Soak the gelatin in cold water to cover it.
3.2. Whip the liquid cream with 1 tablespoon of sour cream, then refrigerate (be careful not to overwhip).
3.3. Mix the egg yolks with the powdered sugar, then add the cornstarch and milk.
3.4. For the caramel: combine the sugar, lemon juice, and 5 tablespoons of water in a small saucepan over low heat.
3.5. Clean the edges of the pan with a wet brush to prevent the sugar from burning.
3.6. Let it boil without stirring, gently swirling the pan occasionally.
3.7. When the caramel turns amber, remove the pan from heat and slowly pour in the egg yolk and milk mixture while stirring quickly.
3.8. Return to low heat and stir until it thickens (it should become a dense cream).
3.9. Allow to cool slightly (it should be warm, not hot).
3.10. Heat the soaked gelatin in the microwave for a few seconds just until it melts. Stir it into the caramel cream.
3.11. Once the cream has completely cooled, gently fold in the whipped cream with wide movements.
3.12. Set aside 2-3 tablespoons of caramel cream to spread on the meringue layer.
4. Assembly
4.1. Cut the cocoa layer in half horizontally.
4.2. Place the first layer on a serving platter and spread half of the caramel cream over it.
4.3. Add the meringue layer and spread the reserved caramel cream on top.
4.4. Add the remaining caramel cream.
4.5. Cover with the second cocoa layer.
5. Chocolate Cream
5.1. Heat the liquid cream until it's almost boiling.
5.2. Add the chopped chocolate, let it sit for 2 minutes, then stir until melted.
5.3. Add the chocolate liqueur and let the cream cool.
5.4. Once completely cool, mix it with the mascarpone.
5.5. Use the chocolate cream to cover the sides of the cake and for decoration on top. You can pipe a little melted chocolate for decoration.
6. Chocolate Glaze
6.1. Melt the chocolate over a double boiler.
6.2. Gradually add cold milk while stirring until you achieve a glaze that is not too runny but easy to spread.
6.3. Spread the glaze over the cake.
7. Decoration
7.1. Decorate with chocolate candies, caramelized sugar decorations (be careful, they soften quickly in the fridge), and chocolate flakes.
Why I Make This Recipe Often
This cake is perfect for moments when you need a special dessert with multiple textures. It keeps well in the fridge for a few days and doesn't require hard-to-find ingredients. You can work on it in stages, so there's no need to do everything in one day.
Tips and Variations
Tips
- Use room temperature eggs for fluffier layers.
- Try not to overwhip the cream for the caramel; it will incorporate more easily.
- For caramel, use a heavy-bottomed pot and don't leave it unattended, as it can quickly develop a bitter taste if burnt.
- Allow the layers to cool completely before assembling; otherwise, the creams may melt.
Substitutions
- Almond flour can be replaced with finely ground walnuts.
- The chocolate liqueur can be omitted or replaced with rum essence.
- If you don't have mascarpone, you can use high-fat cream cheese, but the taste will be slightly different.
Variations
- For a more intense caramel flavor, you can double the amount of caramel reserved for the meringue layer.
- If you prefer a crunchy note, add some toasted almonds for decoration.
- You can also use a simple sponge cake layer without cocoa if you don't want the cake to be too chocolatey.
Serving Ideas
- It pairs well with coffee or a scoop of plain ice cream, especially for those who want something refreshing alongside the cake.
- It can be sliced thinner, as it is quite rich.
Frequently Asked Questions
1. Can I bake the cocoa layer in a smaller pan?
Yes, the layer will be taller if you use a 24-26 cm pan. Adjust the baking time slightly if it's thicker.
2. Can I prepare the creams a day in advance?
Yes, both the caramel and chocolate creams can be made a day ahead and stored in the fridge.
3. What should I do if the meringue layer sticks to the parchment paper?
Carefully remove the paper when the layer is completely cool. You can lightly grease the paper with oil before baking for safety.
4. Does the gelatin need to boil?
No. Just heat it enough to melt; if it boils, it loses its properties.
5. Can the cake be frozen?
I do not recommend it, as creams with gelatin and mascarpone do not freeze and thaw well.
Nutritional Values
Estimated per slice (out of 14):
Calories: ~370 kcal
Protein: 6-7 g
Carbohydrates: 33-36 g
Fats: 22-24 g
These values may vary depending on ingredients and measurements.
Storage and Reheating
The cake keeps well in the fridge, covered, for up to 4 days. The caramelized sugar decorations should only be added before serving, as they soften quickly in the fridge. It is not reheated – serve cold, directly from the fridge.
Ingredients: For the cocoa sponge: 6 eggs, 180 g sugar, 150 g flour, 30 g cocoa, 50 g butter, salt, 1/2 packet baking powder. For the meringue layer: 3 egg whites, 200 g sugar, 50 g almond flour (ground almonds), lemon juice, salt. For the caramel cream: 200 g sugar, approx. 5 tablespoons of water, 0 teaspoon lemon juice, 250 ml milk, 1 1/2 tablespoons cornstarch, 3 egg yolks, 2 tablespoons powdered sugar, 10 g gelatin, 300 ml liquid cream, 1 tablespoon sour cream. For the chocolate cream: 100 g 72% cocoa chocolate, 100 ml liquid cream, 250 g mascarpone cream, 1 tablespoon chocolate liqueur. For the chocolate glaze: 100 g 72% cocoa chocolate, a little cold milk. For decoration: chocolate candies, burnt sugar decorations, chocolate flakes.
Tags: chocolate cake caramel cake
