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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I tried to create something different.The caramel and walnut praline in the middle will surprise you in every bite and the chocolate topping is so rich.Don't think it is too long or so hard to make,you will have a lot of fun. Read more ..Trust me. Ingredients:
cake ingredients |
60 grams plain chocolate, chopped |
15 grams unsweetened cocoa powder (not dutch-processed) |
1/2 cup boiling water |
160 grams all purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
pinch of salt |
115 grams unsalted butter, room temperature |
1 cup granulated white sugar |
2 eggs |
1 teaspoon pure vanilla extract |
1/2 cup milk |
for the caramel sauce |
1 cup sugar. |
60 grams butter. |
1 cup whipping cream. |
walnut praline |
85 grams sugar |
100 grams walnut halves |
heat the 85 grams sugar with 4 tbsp water till dissolved, and then boils until it forms a caramel. stir in the walnut halves, cool on an oiled baking sheet. |
topping |
225 good plain chocolate |
225 grams heavy cream |
Directions:
1. Cake:
2. Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
3. In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
4. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
5. In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
6. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
7. Pour the batter in the prepared pan and smooth the top. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes. When completely cooled, split the cake in half horizontally; place one half in the same baking pan after you have washed it and save the other half for another use.
8. Caramel:
9. Heat the sugar over medium heat till it all dissolve and turn golden color, add the butter in small pieces stirring with a wooden spoon, add the cream in a steady stream so slowly while stirring. Pour the caramel in the pan and keep aside till cooled.
10. Topping:
11. In a heavy saucepan over medium heat, mix the cream and the chocolate stirring till all chocolate melts. Cool slightly. Leave 1 hour in room temperature. Whisk till thickened slightly
12. Assembly:
13. Put back the cake layer in the same spring form pan after you washed it and pour the cooled caramel over, sprinkle with walnuts praline. Leave to harden in the fridge, covered.Pour chocolate topping over caramel and chill 4 hours. Sprinkle some grated chocolate over top and loosen fro pan.
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