Caramel chocolate cake
easy
105 mins
105 mins
Ingredients
- 1/4 l Milk
- 300 g Sugar
- 5 Eggs (size M)
- 1 Egg Yolk
- 7-10 Tbsp scraped pulp from 1 vanilla pod
- 300 g Butter or margarine
- 400 g Flour
- 2 TEASPOONS Baking Powder
- 3 packages (75 g each) Chocolate droplets
- 2 packages (150 g each) white couverture
- 7-10 Tbsp Chocolate sprinkles
- 7-10 Tbsp possibly parchment paper
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Warm up the milk. Slowly melt 50 g of sugar in a saucepan over medium heat until it turns light brown. Add milk while stirring and bring to the boil once. Mix 2 eggs, egg yolks, 50 g sugar and vanilla pulp.
- 2
Add to the caramel milk and stir at low heat until a slightly creamy consistency is obtained. Do not let it boil! Remove from the stove. Beat the fat with the whisk of the hand mixer until foamy.
- 3
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 drops. Grease a cake tin (2 litres capacity) and sprinkle with breadcrumbs.
- 4
Pour in the dough and bake in the preheated oven (electric: 175-200 ° C/ gas: level 2-3) for about 1 1/4 hours. If necessary, cover with parchment paper at the end. Turn out onto a cake rack and let it cool down well.
- 5
Melt the couverture in a hot water bath and coat the cake. Decorate the edge with chocolate sprinkles. Makes about 20 pieces.
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