I saw this recipe on the food network a few weeks ago but because of preparation for my fitness competition couldn’t make it or rather didn’t make it, cause couldn’t eat it …Finally, last weekend could bake it and it’s so tasty and very rich.
You will need:
Ingredients
For the sponge:
- 200g dark chocolate
- 100g unsalted butter, plus extra for greasing
- 150ml milk
- 4 eggs, separated
- 125g caster sugar
- 100g plain flour
- For the caramel biscuit:
- 225g digestive biscuits
- 300g golden caster sugar
- 2 tablespoons water
- 100ml single cream
- 100g salted butter
- For the chocolate ganache:
- 200g dark chocolate, I used buttons
- 200ml double cream
First, make the caramel discs. Put the sugar and water in a pan and heat till it’s golden brown, add butter and cream but watch out cause it’s very hot. Whizz the biscuits in a food processor, and place them in a bowl. Add the caramel mixture to it and mix well, place it into two round baking tins, they need to be a bit smaller than the tin in that you will bake the cake. Put them in the freezer for about an hour. Just remember to grease the tins or put in the cling film.
Next to the sponge. Melt the chocolate, butter, and milk in a bowl over hot water. Remember the bowl can’t touch the surface of water. Beat the eggs yolks and sugar together till it’s pale and
fluffy. Add the chocolate mixture and then fold gently the flour. Beat egg whites till they are stiff and fold them into the mixture. In a baking tin (grease it first or put baking paper in) place one of the discs, pour half of the sponge mixture, and place the other one, cover with the rest of the mixture. Preheat the oven to 180C and bake the cake for around 40min or till it’s done but a bit underdone in the middle. Cool it on the tray before pouring the ganache on it.
To make the chocolate ganache heat the cream and then pour half of it on the chocolate buttons, wait a minute, mix it together, and then add the rest of the cream. Make it rest for about 10-15min before pouring over the cake.
FAQs:
What is a chocolate cake with salted caramel filling?
A chocolate cake with salted caramel filling is a delectable dessert that combines the rich and indulgent flavors of chocolate cake with the sweet and slightly salty notes of salted caramel. This cake offers a perfect blend of moist chocolate layers and a luscious salted caramel filling.
How is the salted caramel filling made for a chocolate cake?
The salted caramel filling for a chocolate cake is made by cooking sugar until it caramelizes, then adding cream and butter to create a smooth and creamy texture. A touch of sea salt is added to balance the sweetness and enhance the overall flavor profile of the caramel.
What makes a chocolate cake with salted caramel filling a popular dessert choice?
The combination of rich chocolate and the irresistible allure of salted caramel makes this cake a favorite among dessert enthusiasts. The contrasting flavors and textures create a harmonious taste experience that satisfies both sweet and salty cravings.
Can I customize the frosting on a chocolate cake with salted caramel filling?
Absolutely! While the classic pairing involves a simple chocolate ganache or buttercream frosting, you can get creative with your choices. Consider options like a salted caramel drizzle, whipped cream, or even a light dusting of cocoa powder for added flair.
Is a chocolate cake with salted caramel filling suitable for special occasions?
Yes, indeed! The decadent nature of this cake makes it a perfect choice for special celebrations, such as birthdays, anniversaries, and even weddings. Its luxurious flavors add a touch of sophistication to any event.
Are there any variations for dietary preferences in a chocolate cake with salted caramel filling?**
Certainly! Bakers often provide options for different dietary needs. You might find gluten-free or dairy-free versions of this cake, ensuring that individuals with specific dietary preferences can also enjoy its delightful flavors.
How do I store a chocolate cake with salted caramel filling to maintain its freshness?
To keep your cake fresh, store it in an airtight container in a cool, dry place. If the cake has been sliced, cover the exposed areas with plastic wrap before sealing the container. This will help prevent moisture and preserve its taste.
Can I balance the sweetness of a chocolate cake with the salted caramel filling?
Absolutely! The salted caramel filling serves as a wonderful counterbalance to the sweetness of the chocolate cake layers. The hint of salt in the caramel helps cut through the richness and adds a delightful contrast to the overall flavor profile.
What are some additional dessert pairings that go well with a chocolate cake with salted caramel filling?
Complement the flavors of the cake by serving it with a scoop of vanilla bean ice cream or a dollop of whipped cream. Fresh berries, such as raspberries or strawberries, can add a burst of fruity freshness to each bite.
Can I make a miniature version of the chocolate cake with salted caramel filling?
Certainly! You can create adorable miniature versions of this cake by using smaller cake pans or molds. This is a great option for serving at parties or gatherings, allowing guests to enjoy the delectable combination in just a few bites.
