Delicious Chocolate caramel cake

Chocolate caramel cake with almond flour.

Ingredients for chocolate caramel cake

For dough
140 g | 5 oz butter
100g | 3,5 oz sugar
1 egg
50g | 1,7 oz almond flour
200g | 3,5 oz all-purpose flour
1 teaspoon vanilla extract or vanilla sugar
300g | 10 oz beans for baking mold

For caramel

1 tablespoon water
150g | 5 oz sugar
150g | 5 oz heavy whipping cream
15g | 0.5 oz salted butter

For chocolate ganache

150g | 5 oz heavy whipping cream
200g | 7 oz dark chocolate

Guidelines

Using a mixer, beat the butter and sugar until fluffy.
Add egg, mix.
Add flour, almond flour and vanilla extract.
All components must connect well.
But the dough cannot be kneaded for long.
The dough should be soft and slightly sticky.
Wrap the dough in film and put it in the refrigerator.
In order for the dough to roll out well, it must be very cold.
Roll out the dough and place in a greased pan.
Place the pan in the freezer for 15 minutes.
Preheat the oven to 180C | 356F
Place baking paper on the dough, fill with dry beans and bake for 20 minutes.
Heat sugar and water in a saucepan until it turns amber.
Remove from heat and pour hot whipping cream into caramel.
Place on fire and add salted butter.
Cook for 1 minute, let cool.
Pour caramel into cake base.
Let the caramel harden.
Cook chocolate ganache.
Warm heavy whipping cream until hot.
Hot heavy whipping cream pour into crushed chocolate.
Wait for 2 minutes.
Stir until smooth.
Once the caramel has hardened, cover it with ganache.
Store the cake in the refrigerator before slicing.
Enjoy!

#chocolatecake #caramelcake #almondcake

00:02 Chocolate caramel cake recipe
00:05 how to cook almond dough
03:00 how to use beans for baking
03:44 how to cook caramel for cake
05:35 how to cook chocolate ganache
06:34 mix chocolate with caramel
07:00 Chocolate caramel cake slicing