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Chocolate cake with caramel
Desserts

Chocolate cake with caramel

180 min4 serv.19 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. I must say that making a chocolate cake with caramel takes quite a bit of time and effort, but it's truly worth it. The cake turns out absolutely magical—much tastier than any store-bought one. Another thing I like is that this chocolate cake with caramel keeps very well in the refrigerator for several days, so you can prepare it in advance, one or two days before a celebration. Good luck with your cooking! The finished dessert is ready to be served.

Instructions

  1. 1

    Step 1

    Step 1

    Pour dried fruits with rum and soak for 2-3 hours, stirring occasionally.

  2. 2

    Step 2

    Step 2

    Rub the flour into the butter until it resembles crumbs. You can do this using a blender. Add sugar to the same mixture.

  3. 3

    Step 3

    Step 3

    Then add two egg yolks and a couple of tablespoons of rum to the mixture. Stir and knead the mixture into dough.

  4. 4

    Step 4

    Step 4

    The dough may turn out uneven, but that's not a problem. Wrap the resulting ball in plastic wrap and refrigerate for 1 hour.

  5. 5

    Step 5

    Step 5

    Roll out the chilled dough directly in plastic wrap, then flip it into the cake pan.

  6. 6

    Step 6

    Step 6

    Trim off excess edges of the dough and place the dough-lined pan in the freezer for 15 minutes. Then put the dough in the oven and bake for about 20 minutes at 190 degrees.

  7. 7

    Step 7

    Step 7

    Now make the caramel. To do this, melt the butter with the sugar, then add all the cream and boil for about 10-15 minutes over high heat until thickened.

  8. 8

    Step 8

    Step 8

    Remove the cake base from the oven. Mix the caramel with dried fruits and chopped walnuts, then spread evenly over the dough.

  9. 9

    Step 9

    Step 9

    Chop the chocolate into small pieces and pour hot cream (about 170 ml) over it. Add a very small amount of rum (literally 15 ml) and stir until smooth and uniform.

  10. 10

    Step 10

    Step 10

    Pour the resulting chocolate mixture onto the cake base. Leave the cake to chill.

  11. 11

    Step 11

    Step 11

    Optionally, you can make a meringue frosting from egg whites and sugar and decorate the cake with it. But this is more for appearance than for taste, so you can skip it. The cake is ready!