Chocolate caramel cake with ganache

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
5 2
COOK TIME
225 mins
TOTAL TIME
225 mins

Ingredients

Servings: 18
  • 300 g + 200 g dark chocolate
  • 600 g Whipped cream
  • 1 tin(s) (400 g) sweetened condensed milk
  • 7-10 Tbsp some + 200 g soft butter
  • 6 Eggs (Gr. M)
  • 150 g Sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 150 g Flour
  • 3 TABLESPOONS Cocoa
  • 1 heaped Tsp baking powder
  • 2 TABLESPOONS Rum

Directions

  1. 1

    For the ganache, chop 300 g chocolate. Heat the cream and remove from the stove. Melt the chocolate in it while stirring. Pour into a mixing bowl. Let it cool down. Cover and chill for at least 5 hours, preferably overnight.

  2. 2

    For the caramel cream, simmer the can of sweetened condensed milk in a pot covered with water for about 2 hours (add water if necessary). Take it out and let it cool down.

  3. 3

    Preheat the oven for the dough (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (20 cm Ø). 200 g chocolate.

  4. 4

    into pieces. Melt in a hot water bath. Separate two eggs. Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer. Stir in both egg yolks and 4 eggs one after the other.

  5. 5

    Stir in chocolate. Mix flour, 2 tablespoons of cocoa and baking powder. Fold into the chocolate cream, stir in rum. Beat egg whites until stiff. Fold in portions. Smooth the dough in the mould. Bake in a hot oven for about 50 minutes (chopstick test).

  6. 6

    Take out the cake. Let it cool down in the mould. Carefully remove from the mould and cut through horizontally 3 times. Open the condensed milk tin and stir the caramel cream until smooth. Approx. 1⁄3 Spread the cream on the bottom cake base.

  7. 7

    and 3. place the floor on top and coat it in the same way. Place the top floor on top.

  8. 8

    Whip the cold ganache with the whisks of the mixer until creamy. Spread the cake with about half the ganache all around. Fill the rest of the ganache into a piping bag with a large perforated nozzle. Spray the tuffs close together on the cake.

  9. 9

    Keep cool until serving. Sprinkle with the rest of the cocoa.

Nutrition Facts

KCAL
490 kcal
CARBS
41 g
FATS
31 g
PROTEINS
8 g