The French, especially from Brittany, LOVE salted butter caramel. Mixed with chocolate, it does give a great hint to a basic chocolate cake.
A gluten free recipe.
Today, unlike most of my recipes, no story, no explanations.
Just a recipe, an association of chocolate and salted butter caramel which I furiously desired when I woke up in a shocked Paris on the day following November 13, 2015. I needed smoothness, unctuosity, flavors, to share with my family and my friends.
So here is a little bit of sweetness in a mad world.
Chocolate and Salted Butter Caramel Cake
The French, especially from Brittany, LOVE salted butter caramel. Mixed with chocolate, it does give a great hint to a basic chocolate cake.A gluten free recipe.
- 140 gr chocolate
- 4 eggs
- 220 gr sugar
- 140 gr salted butter or unsalted butter and 1 to 2 pinches of salt
FIRST READ THE MAIN STEPS OF THE RECIPE
- Beat eggs and melted chocolate. Prepare caramel, add butter. Mix all together and bake.
- Start by preparing all ingredients as you don’t want to be in a bad position when the caramel is ready. Measure ingredients. Preheat your oven to 160 °C. Melt chocolate in a double boiler or in the microwave. Cut butter into small cubes.
- In the bowl of your food processor, break the eggs and beat them at medium speed (for about 5 minutes) until smooth.
- Meanwhile, prepare the caramel. Heat sugar in a saucepan with 40 ml of water or without any water. As you prefer. When the caramel gets a nice amber color remove from the stove and add immediately the pieces of salted butter. Mix immediately until all butter melts.
- Mix melted chocolate with the eggs, then continue mixing slowly while pouring in the salted butter caramel. Stop when you get a smooth mixture.
- Here several solutions: Pour in a buttered and floured mold (or a silicon mold). Or use individual silicon molds. Depending on the thickness of the chosen mold(s), bake for 40 minutes to 1 hour at 160 °C. Let it rest a few minutes before unmolding.
Baking time: according to the thickness of the mold (40 min to 1 hour) The cake is very soft the first day and more dense but easier to cut and eat by hand the following day. If needed, refer to the Conversion and Measures article here
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