Chocolate caramel cake

Name: Chocolate caramel cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 100 g Dark chocolate; 200 g Butter; 4 Eggs (size M); 300 g Sugar; 125 g Flour; 50 g Cornstarch; 1 TABLESPOON Cocoa powder; 1/2 package Baking Powder; 125 g Whipped cream; 100 g Dark chocolate with whole hazelnuts; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

100 g Dark chocolate
200 g Butter
4 Eggs (size M)
300 g Sugar
125 g Flour
50 g Cornstarch
1 TABLESPOON Cocoa powder
1/2 package Baking Powder
125 g Whipped cream
100 g Dark chocolate with whole hazelnuts
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the chocolate and melt it in a bowl over a warm water bath. Melt butter in the chocolate. Beat the eggs and 150 g sugar with the whisk of the hand mixer for approx. 4 minutes
2
Mix flour, starch, cocoa and baking powder and alternately stir into the egg mixture with the chocolate butter mix. Pour the dough into a greased and flour-sprinkled springform pan (approx. 26 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-45 minutes (stick test)
3
Take the cake out of the oven, loosen the edge and let it cool down on a cake rack. Carefully caramelise 150 g sugar in a wide saucepan. Add cream carefully and boil caramel for about 4 minutes at low heat while stirring. Remove caramel sauce from the stove and let it cool down a little
4
Coarsely chop the nut chocolate and add to the caramel sauce. Melt the chocolate while stirring. Let the chocolate-caramel sauce cool down. Remove the cake from the mould and pour the chocolate-caramel sauce over it
5
waiting time approx. 1 1/2 hours