Spice chocolate cake with caramel icing

Name: Spice chocolate cake with caramel icing
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 150 g Dark chocolate; 175 g + some butter; 7-10 Tbsp Cinnamon; 7-10 Tbsp ground cardamom; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1 package Vanilla sugar; 7-10 Tbsp Flour; 6 Eggs (Gr. M); 100 g demerara sugar; 150 g Sugar; 100 g Whipped cream; 7-10 Tbsp fleur de sel

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

150 g Dark chocolate
175 g + some butter
7-10 Tbsp Cinnamon
7-10 Tbsp ground cardamom
7-10 Tbsp Pepper
7-10 Tbsp Salt
1 package Vanilla sugar
7-10 Tbsp Flour
6 Eggs (Gr. M)
100 g demerara sugar
150 g Sugar
100 g Whipped cream
7-10 Tbsp fleur de sel

Directions

1
Break the chocolate into large pieces and melt in a hot water bath with 175 g butter. Stir in each 1⁄4 teaspoon of cinnamon and cardamom, 1 pinch of pepper, 1 pinch of salt and vanilla sugar. Let cool down a little bit.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and dust with flour. Separate the eggs. Put the egg yolks in a large bowl. Beat the egg whites until stiff, adding brown sugar and 1 pinch of salt.
3
Mix the egg yolks with the whisks of the mixer, add liquid chocolate butter and stir well. Fold in the beaten egg white in portions. Fill the dough into the tin, smooth it down and bake in the hot oven for about 25 minutes.
4
Turn off the oven, let the cake rest in the oven for about 20 minutes. Take it out and let it cool down on a cake rack. Remove from the mould and place on a plate.
5
For the caramel sauce, caramelise the sugar in a pan over a low to medium heat until golden. Deglaze with cream, unboil the caramel while stirring and simmer for 2-3 minutes. Spread the sauce on the cake immediately and let it cool down.
6
Sprinkle with Fleur de Sel to serve.