Caramel-bowl cake
easy
90 mins
90 mins
Ingredients
- 1/4 l Milk
- 300 g Sugar
- 5 Eggs (size L)
- 1 Egg Yolk
- 7-10 Tbsp scraped pulp from 1 vanilla pod
- 300 g Butter or margarine
- 400 g Flour
- 2 TEASPOONS Baking Powder
- 2 (100 g each) Dark chocolate bars
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Icing sugar
Directions
- 1
Warm up the milk. Slowly melt 50 g sugar over medium heat until it has a light brown colour. Add milk while stirring and bring to the boil once. Mix 2 eggs, egg yolks, 50 g sugar and vanilla pulp. Add to the caramel milk and stir over low heat until a slightly thick-creamy consistency is obtained.
- 2
Do not let it boil! Remove from the stove. Beat the fat with the whisk of the hand mixer until foamy. Gradually add the remaining sugar and eggs and stir until creamy. Mix flour and baking powder and stir in together with the caramel cream. Fold in the chocolate pieces. Pour the dough into a greased pancake tin (2 litres capacity) sprinkled with breadcrumbs and bake in a preheated oven (electric range: 175- 200 ° C / gas: level 2-3) for 60-70 minutes. Leave to rest in the pan for 10 minutes. Turn out onto a cake rack and let it cool down.
- 3
Fold in the chocolate pieces. Pour the dough into a greased pancake tin (2 litres capacity) sprinkled with breadcrumbs and bake in a preheated oven (electric range: 175- 200 ° C / gas: level 2-3) for 60-70 minutes. Leave to rest in the pan for 10 minutes. Turn out onto a cake rack and let it cool down. Dust with icing sugar. Results in about 20 pieces
- 4
Per piece approx. 1390 kJ/330 kcal
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