Chocolate cake with caramel
Description
The pastry is simple and quick to make. A versatile dessert you can prepare in literally one hour. You may bake the pie ahead of time and let it cool, then simply cook the caramel, coat the pie, and sprinkle with nuts, almond petals, or coconut flakes—as desired. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use cream with 10%, 15%, or 20% fat.
- 2
Step 2
Crack the chicken eggs into the bowl of a stand mixer or food processor, add the sugar and salt. Beat on the highest speed for about 3–5 minutes until light and foamy.
- 3
Step 3
Then add the wheat flour and cocoa powder. Gently fold in the dry ingredients with a silicone spatula, but do not beat.
- 4
Step 4
Grease a baking dish with butter and place the prepared chocolate dough in it. You can use either a multicooker on the “Bake” setting for 50 minutes, or a conventional oven at 180 degrees, baking the pie for about 25–30 minutes.
- 5
Step 5
While the pie is baking, pour the honey into a non-stick container: a saucepan, a cauldron. You can substitute sugar for the honey. Melt it over high heat until it foams up, turn off the heat and let it cool slightly, 2–3 minutes. Pour in the cream and stir. Return the pan to the stove, but do not bring to a boil. Chill the resulting caramel for about 20 minutes in the cold.
- 6
Step 6
By this time the pie will be baked. Carefully remove it from the pan and let it cool.
- 7
Step 7
Spread the caramel over the pie and smooth it out; leave it to soak in for 5–10 minutes. Meanwhile, crumble the walnut, hazelnut, or peanut kernels between your hands.
- 8
Step 8
Sprinkle them on top over the caramel and serve the chocolate cake at the table.