Chocolate caramel

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Melt 75 g butter in a wide saucepan. Add 350 g sugar. Caramelise at low to medium heat while stirring until light brown.

2. 2

   Deglaze with 600 g whipped cream. Bring everything to the boil. Simmer for about 1 1⁄4 hours until the mixture is thick and creamy, stirring frequently (stir constantly at the end).

3. 3

   Divide 150 g dark chocolate into pieces and melt in a hot water bath. Leave to cool for about 5 minutes. Stir into the caramel mass and bring to the boil briefly. Pour the mixture into the mould. Let it set overnight.

4. 4

   Remove the caramel from the pan, turn it over on a board, remove the baking paper. Break into pieces with a parmesan knife, for example. Store in a cool, dry and airtight place.