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
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
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.
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.
Mix the flour, sugar and cocoa in a large micke.
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.
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.
Meanwhile, the second cake pour 2 tbsp. l. salt caramel. If she had time to harden - a little warm.
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).