Chocolate cake with caramel

Name: Chocolate cake with caramel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Ingredients for about 16 pieces:; 250 g soft butter; 350 g Flour; 50 g Dark chocolate; 200 g Whipped cream; 250 g soft caramel sweets; 200 g Sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 50 g Cornstarch; 3 deleted Tsp Baking Powder; 30 g Cocoa; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Ingredients for about 16 pieces:
250 g soft butter
350 g Flour
50 g Dark chocolate
200 g Whipped cream
250 g soft caramel sweets
200 g Sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
50 g Cornstarch
3 deleted Tsp Baking Powder
30 g Cocoa
7-10 Tbsp Fat and flour

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Break chocolate into pieces for the dough. Heat 100 g cream. Melt chocolate in it. Chop 100 g candies roughly
2
Cream butter, sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one by one. Mix flour, starch, baking powder and cocoa. With the chocolate cream
3
briefly stir into the buttercream. Fold in chopped caramel sweets. Put the dough into the tin and smooth it down. Bake in a hot oven for approx. 45 minutes (chopstick test). Take out, let it cool down and remove from the tin
4
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. Leave to dry
5
Waiting time approx. 1 hour