How To Cook A Chocolate Cake With Salted Caramel | Food

 

 

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How to cook a chocolate cake with salted caramel

1 Start with salted caramel. It can be made 2 days prior to the preparation of the cake. Pour the sugar in a saucepan, pour 50 ml of water and heat on low heat. Do not interfere, a only occasionally swing the saucepan to the caramel melts evenly. When the sugar is completely melted, slightly increase the heat and cook

How to cook a chocolate cake with salted caramel

You will need:

On 16-18 servings: - 250 g butter - 250 g of dark chocolate (70% cocoa) - 150 ml espresso - 225 g flour c baking powder - 250g caster sugar - 250g soft light brown sugar - 2 tbsp. l. cocoa powder - 100ml buttermilk or low-fat yogurt - 4 eggs, beaten - chips chocolate supply (optional) Salted caramel: - 200 g sugar - 75 ml whipping cream - 50 g butter - 1/2 tsp.. sea ​​salt in chocolate flakes ganash: - 50 g of dark chocolate (70% cocoa) - 50 ml whipping cream

Instruction how to cook a chocolate cake with salted caramel

Step 1:

Start with salted caramel. It can be made 2 days prior to the preparation of the cake. Pour the sugar in a saucepan, pour 50 ml of water and heat on low heat. Do not interfere, a only occasionally swing the saucepan to the caramel melts evenly. When the sugar is completely melted, slightly increase the heat and cook caramel at a slow boil, stirring constantly, until it turns a dark golden. C Remove the fire and gently but quickly stir in the cream and butter. Continue whisking until the mixture is smooth, then stir in the salt - cool. If you are preparing a salty caramel advance, store it in the refrigerator, but remove before using it to warmed to room temperature.

Step 2:

Preheat oven to 150 ° C. Grease with butter and pave parchment 2 round baking pan diameter 23 cm. Fold the pieces in a saucepan of chocolate (250 g) with co butter, add an espresso and a pinch of fine salt. Melt on low heat until the mixture is smooth.

Step 3:

Mix the flour, sugar and cocoa in a large micke.

Step 4:

The melted chocolate mass stir in the buttermilk (yogurt) and beat with a mixer. Then enter the beaten eggs. Pour the resulting mass into a bowl c dry ingredients and mix thoroughly. Spread the dough in the form and send it to 75-90 minutes in the oven. Readiness check piercing the middle of a cake skewer - it should remain clean. Remove the cakes from the oven, leave to cool for 10 minutes in the form, and then passed on to the grid and completely cool.

Step 5:

Meanwhile, prepare Gamache. To do this, add the chocolate in a bowl. In a saucepan heat the cream a bit. As soon as the first bubbles, immediately remove the c fire. Pour the cream into a bowl with chocolate. Leave for a minute to melt the chocolate a little, then stir vigorously with wooden spatula until uniform. While still warm ganache, pour about one-third to one cake so that the chocolate mass barely trickled along the edges. The remaining ganache cool to room temperature.

Step 6:

Meanwhile, the second cake pour 2 tbsp. l. salt caramel. If she had time to harden - a little warm.

Step 7:

Cooled ganache whip with a mixer for 3-5 minutes in the air a lot of light. Put it on top of the caramel, cover the second Korzh c ganache and garnish with shavings of white and dark chocolate (optional).