Chocolate cake with salted caramel
The chocolate cake and caramel salted butter is an excellent dessert. Follow our recipe to enjoy.
1. Preheat the oven. 6/7 – 190°C. Pour 75 g of sugar in a saucepan. Add 1 tablespoon of water and cook over low heat without stirring until an amber caramel.
2. Then add the salted butter in pieces and gently stir until melted. Off the heat, add the cream, mix and set aside.
3. Melt the chocolate and unsalted butter in a water bath. Pour the mixture into a bowl and, whisking constantly, add the remaining sugar and the eggs, one by one. Stir in the salted butter caramel to the mixture and finish by adding the flour.
4. Buttered and floured a mould and pour in the batter. Bake for 25 minutes. Let the cake cool before serving.
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