Chocolate buffer with double caramel

Name: Chocolate buffer with double caramel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 7-10 Tbsp some + 250 g soft butter; 7-10 Tbsp some + 350 g flour; 50 g Dark chocolate; 100 g + 100 g whipped cream; 100 g + 150 g soft caramel sweets (e.g. "cream moo-moo"); 200 g Sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 50 g Cornstarch; 3 deleted Tsp Baking Powder; 30 g Cocoa

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

7-10 Tbsp some + 250 g soft butter
7-10 Tbsp some + 350 g flour
50 g Dark chocolate
100 g + 100 g whipped cream
100 g + 150 g soft caramel sweets (e.g. "cream moo-moo")
200 g Sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
50 g Cornstarch
3 deleted Tsp Baking Powder
30 g Cocoa

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease mould (springform pan with tube bottom insert; 26 cm Ø), dust with flour. Break chocolate into pieces for the dough.
2
Heat 100 g cream. Melt chocolate in it. Roughly chop 100 g candies.
3
Cream 250 g butter, sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix 350 g flour, starch, baking powder and cocoa. Stir the chocolate cream briefly into the butter-sugar-cream.
4
Fold in chopped caramel sweets. Put the dough into the mould and smooth it down. Bake in a hot oven for approx. 45 minutes. Take out, let it cool down and remove from the tin.
5
Chop 150 g candies for the glaze. Heat with 100 g cream and melt while stirring. Simmer caramel cream at medium heat for about 5 minutes, stirring more often. Let it cool down for about 5 minutes and drizzle over the cake.
6
Allow to dry.