The name alone makes your mouth water: chocolate and caramel cake.
You can find out how to simply bake it here.
Do you love chocolate cake?
Then this recipe is perfect to add to your collection.
Here, a crispy
shortcrust pastry is combined with a delicious
filling made of fine chocolate and caramel
.
The inside of the filling stays moist and sticky, caramel-like, because nobody likes dry cakes, right?
Hobby bakers can also prepare it.
You only have to bring some time with you, as the shortcrust pastry has to rest in the refrigerator for a while as usual and the baking time is also a little longer.
But it's definitely worth the wait.
This is the ideal cake for chocolate alcoholics and those with a sweet tooth!
Further feasting :
Strawberry cheesecake: This is how easy it is to make a sophisticated cheesecake with a pretzel base.
Recipe for delicious chocolate and caramel cake: the ingredients
For a fruit cake or tart pan (20 cm) you need:
For the shortcrust pastry:
175 g flour
1/2 teaspoon salt
120 g cold butter, diced
2 egg yolks, whisked with 2 teaspoons of cold water
2 drops of vanilla flavor
25 g fine sugar
Flour for the work surface
Butter for greasing the form
For the filling:
140 g dark chocolate (at least 70 percent cocoa content), finely chopped
175 g butter, diced
350 g of brown sugar
100 g of flour
3 drops of vanilla flavor
6 eggs, whisked
To serve:
powdered sugar
cinnamon
150 g whipped cream - Read here how to do this without a mixer.
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Sample
image
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not the actual recipe image.
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Also delicious:
Nutella cookie cake: tastes as great as it sounds.
Delicious recipe: How to bake the chocolate caramel cake
For the shortcrust pastry, sieve the
flour and salt into a bowl.
Knead in the butter with your fingertips until the mixture is finely crumbly.
Add egg yolk, vanilla flavor and sugar and work everything into a batter.
Shape the dough into a ball, wrap it in cling film and put it in the fridge for at least 1 hour.
Preheat the oven to 200 ° C top / bottom heat.
Roll out the dough on a lightly floured work surface and use it to line a greased fruit cake or tart pan.
Prick the dough base several times with a fork, cover it with baking paper and weigh it down with baking beans.
Blind bake for 12-15 minutes. *
Remove parchment paper and beans and bake the bottom for another 10 minutes.
Then take it out and let it cool down briefly.
Reduce the oven temperature to 180 ° C.
For the filling,
melt the chocolate and butter in a double boiler while stirring.
Stir the mass until smooth and let it cool down.
In another bowl, mix together the sugar, flour, vanilla flavor, and eggs.
Stir in the chocolate mixture.
Spread the filling on the dough base and bake the chocolate and caramel cake in the oven for 50 minutes.
Then let the cake cool down well and dust it with powdered sugar.
When serving, serve with whipped cream sprinkled with cinnamon.
* Blind jaws
In blind baking, for example, a dough base is weighted down with dried legumes and pre-baked.
As a result, only the edge opens, the floor should remain flat.
This allows it to be filled afterwards and prevents the dough from soaking through.
Good Appetite!
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Also try:
How to bake a deliciously creamy Philadelphia cake.
The most popular cake classics and cake dreams
The most popular cake classics and cake dreams