Preparation
CARAMEL FILLING
Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves.
Increase heat to medium; cover pan and cook 4 minutes.
Uncover; increase heat to high. Boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush, about 6 minutes.
Remove from heat.
Add cream (mixture will bubble).
Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel.
Cool completely.
DO AHEAD Can be made 3 days ahead. Cover and chill.
Bring to room temperature before using.
=====================================================
GANACHE FILLING AND FROSTING
Place chocolate in large bowl.
Bring cream to simmer in medium saucepan.
Pour cream over chocolate; let soften 1 minute.
Whisk until chocolate is smooth. Cool, then cover and chill overnight.
DO AHEAD Ganache can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
=====================================================
CAKE
Position rack in center of oven and preheat to 350°F.
Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of each with parchment paper; butter paper and dust pan with flour.
Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into large bowl.
Add milk, eggs, and melted butter. Using electric mixer, beat at low speed until blended. Increase speed and beat 2 minutes. Stir 1 cup hot water and espresso powder in small bowl to dissolve. Add to batter; beat until blended (batter will be thin). Divide batter between pans (about 3 cups each).
Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on racks 10 minutes.
Cut around cakes; turn out onto racks. Peel off parchment and cool completely.
Using long serrated knife, cut each cake horizontally in half.
Place 1 layer on platter; spread with 1/2 cup room-temperature ganache.
Spoon 3/4 cup ganache into pastry bag fitted with 1/4-inch plain round tip.
Pipe ring of ganache around edge of layer.
Spread 1/4 cup room-temperature caramel filling evenly inside ring.
Sprinkle caramel with large pinch of fleur de sel, then 1 tablespoon almonds.
Top with second cake layer, ganache, ganache ring, caramel filling, fleur de sel, and almonds.
Repeat with third cake layer.
Top with fourth cake layer, cut side down.
Spread remaining ganache over top and sides of cake. Press remaining almonds onto sides.
DO AHEAD Can be made 2 days ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour.
*A type of sea salt; available at some supermarkets and at specialty foods stores.
Recipe by Vanilla Bake Shop
September 2008
/recipes/2008/09/chocolate_cake_with_fleur_de_sel_caramel_filling

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	682.1 Kcal (2856 kJ)
Calories from fat	334.3 Kcal
		% Daily Value*
Total Fat	37.14g	57%
Cholesterol	105.66mg	35%
Sodium	436.8mg	18%
Potassium	337.71mg	7%
Total Carbs	87.09g	29%
Sugars	59.15g	237%
Dietary Fiber	4.98g	20%
Protein	10.43g	21%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	2%
Iron	2.2mg	12%
Calcium	171.8mg	17%

Amount Per 100 g
Calories	293.16 Kcal (1227 kJ)
Calories from fat	143.68 Kcal
		% Daily Value*
Total Fat	15.96g	57%
Cholesterol	45.41mg	35%
Sodium	187.73mg	18%
Potassium	145.14mg	7%
Total Carbs	37.43g	29%
Sugars	25.42g	237%
Dietary Fiber	2.14g	20%
Protein	4.48g	21%
Vitamin C	0.2mg	1%
Iron	0.9mg	12%
Calcium	73.8mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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