I don't have to have a reason to make a cake, but if it was March 8, then it was only a good and very well-founded one
It's not that the others who ate this cake would not have liked it, on the contrary… but if it was still for me, I said that a chocolate cake with caramel cream will be sure to my taste 😉 :))
- 150 g dark chocolate
- 50 g butter
- 50 ml oil
- 50 ml unsweetened condensed milk
- 3 eggs
- 100 g sugar
- 150 g flour
- 1 baking powder
- esenta de rom
- For caramel cream:
- 200 g sugar
- 400 ml whipped cream
- 100 g butter
- 250 g mascarpone
- 1 whipped cream hardener (if necessary)
- 1 sachet of vanilla sugar
- For the chocolate icing:
- 50 g chocolate
- unsweetened condensed milk
Preparation Chocolate cake with caramel cream:
Melt over low heat (or in a baine marie) the broken chocolate pieces together with the butter, oil and condensed milk. Stir continuously until you get a homogeneous composition. Set aside and leave to cool.
In the cooled chocolate cream, add the yolks one by one, mixing vigorously, then sift the flour and baking powder on top. Homogenize and flavor to taste with rum essence.
Mix the egg whites with a pinch of salt until they become a hard foam. Add the sugar and mix until you get a firm and shiny meringue. We will incorporate the meringue in the chocolate composition, in 2 halves, mixing lightly with a spatula, with movements from bottom to top.
Divide the composition into 2 equal parts and bake 2 worktops in a tray (18 cm in diameter) lined with baking paper, in the oven over medium heat, for about 20 minutes each. When they are ready, take them out on a grill, leave them to cool, then cut them in half. We will have 4 slices of countertop.
Caramel cream with mascarpone:
The sugar is caramelized. Set aside and pour 200 ml of liquid whipped cream (watch out for steam!) Put it back on the fire and stir continuously until the caramel melts and the composition begins to thicken, at which point we add the butter. Stirring continuously, and boil the composition until the caramel reaches the desired consistency. Allow to cool very well.
Put the mascarpone in the well-cooled caramel and mix vigorously. Separately mix the rest of the whipped cream with the vanilla sugar until it becomes firm and fluffy. Then incorporate it into the caramel cream with mascarpone. Add the whipped cream hardener only if you think the cream is too soft (as it seemed to me 😉 :)))
The cream is divided into 4 parts, then we assemble the cake in the tray in which we baked the top, lined with food foil. Wrap well in foil and let cool. The remaining cream is put in a bowl with a lid and kept in the fridge until the next day when we will roll the cake on the plate and decorate it with chocolate.
Melt the chocolate for the icing, then pour condensed milk little by little until the icing reaches the desired consistency.
Good appetite! 😉
RECIPE IN PICTURES