Chocolate cake and caramel sauce

Recipe: Chocolate cake with caramel sauce

Recipe for chocolate cake and caramel sauce, I am still in my tests with my chocolate cake, this one is perfume. I have more problems with the accompaniment, but I do not despair, because with each test we have a great time. I have to move on to the logs, but I still want to do a test, The raspberry, the taste was great, but the piece did not hold up well for the photo. Moelleux au chocolat, you can test it, it should satisfy you, it’s still an easy recipe.

Recipe ingredients

• Recipe Soft chocolate and caramel sauce for 5 people:
• 3 eggs
• 100 g of brown sugar
• 60 g flour
• 150 g butter
• 150 g dark chocolate
• 8 squares of full-bodied dark chocolate
• 2 strips of food paper
• English cream
• 4 eggs
• 100 gr of sugar
• 1/2 liter of raw milk
• 1 vanilla pod
• 2 g of Séchouan pepper
• Caramel sauce
• 90 gr caster sugar
• 40 gr salted butter
• 8 cl of 33% fluid cream

Instructions

1. English cream
2. Loot of Séchouan pepper.
3. Add the pepper to the milk, at the end pass through the Chinese.
4. Prepare the English cream first, so that it can cool in the refrigerator.
5. Caramel sauce
6. Prepare the caramel sauce so that it is lukewarm to flow into the softness
7. The soft chocolate
8. Crack the eggs in a stainless steel bowl
9. Whisk them with the sugar until the mixture turns white.
10. Add all the flour while continuing to whisk.
11. Melt the chocolate in a saucepan over a double boiler.
12. Add the butter and let the appliance soften, then whisk so that the mixture is homogeneous.
13. Cut a strip of food paper 4 to 5 cm higher than the molds.
14. Unroll the cookie cutter to have the length, then cut the food paper
15. Pour the mixture over the chocolate / butter mixture. Mix so that everything is homogeneous.
16. Cut out 4 circles of paper for the background.
17. Place the paper circles on a baking sheet.
18. Place the circles on the lids.
19. Wrap the strips of food paper inside the cookie cutter.
20. Pour the chocolate appliance ¾ of the cookie cutter.
21. Place two chocolate squares in the center.
22. Finish filling the cookie cutters.
23. Bake in a hot oven at 200 ° C for 15 minutes.
24. Let the softness cool well, it will widen a little.
25. Gently unmold without breaking the edges of the cake.
26. Pour the English cream on the plate.
27. Place the mellow in the center of the plate.
28. Generously pour the caramel sauce into the cake until it overflows a little.

Preparation time: 25 minutes
Cooking time: 15 minutes
Number of people: 5
4 star rating: 1 review

What wine to drink with: Chocolate cake and caramel sauce

My favorite wine for this recipe: Alsace Gewurztraminer late harvest Grape variety Gewurztraminer
Temperature between 10 ° and 12 °

Blanch the eggsEgg and sugarChocolate and butterLine the musselsSéchouan pepperPepper lootCustardFilterPour into the moldsCaramel sauceZoom<img src="/wp-content/uploads/2021/09/1423433301458795049.jpg" class="aligncenter"