chocolate caramel ombre cake woolworths recipe

A little later I come with wishes for you who bear the name of St. Michael and Gabriel. Good health and only good for everyone, what I wish for myself :))

If last year I made Amandina cake , this year I changed the model, but I didn't deviate too much from the rule: chocolate as much as possible. :)) A combination of chocolate and delicious and flowing caramel . The look is not exactly the one I wanted, I got some white hairs until I got to the end :)) but in the end the taste made up for it 😉

chocolate caramel ombre cake woolworths recipe

chocolate caramel ombre cake woolworths recipe

Ingredients:

  • Wheat:
  • 6 eggs
  • 6 tablespoons sugar
  • 3 tablespoons oil
  • 6 tablespoons flour
  • 2 tablespoons starch
  • 1 teaspoon baking powder
  • 2 sachets of vanilla sugar
  • Caramel:
  • 150 g sugar
  • 200 ml whipped cream
  • 50 g butter
  • Chocolate cream:
  • 200 g dark chocolate
  • 250 ml whipped cream
  • 2 tablespoons brandy
  • Syrup:
  • 50 g sugar
  • 2 tablespoons brandy
  • ~ 100 ml water
  • For the glaze:
  • 100 g dark chocolate
  • 50 ml whipped cream
  • 50 g butter
  • For decoration:
  • 250-300 ml liquid cream
  • 1 tbsp ness
  • 100 g grated chocolate
  • 150 g walnuts
  • 50 g dark chocolate

Preparation Chocolate and caramel cake:

Wheat:

Whisk the egg whites with a pinch of salt, then add the sugar and mix until glossy, like meringue. Beat the yolks in the oil until they become like a cream, then pour over the egg white foam. Add vanilla sugar and flour mixed with baking powder and starch. Mix well by mixing gently with a spatula

Pour the composition into a tray (24 cm in diameter) lined with baking paper and put in the oven until lightly browned on top. The toothpick is tested.

Caramel:

The sugar is caramelized. Leave it on the fire until it becomes liquid and acquires the color of amber. Set aside or turn the heat very low and pour the whipping cream. Watch out for the steam that forms. Put the pot on the fire again and boil until the caramel melts and the composition thickens slightly. Add the butter and mix well. Let it cool a bit, during which time we must resist the temptation to put our fingers in the caramel. :))) After it has cooled, put the blender vertically and mix well, then leave to cool.

Chocolate cream:

Melt the broken chocolate pieces over low heat together with the whipped cream. Bring to the boil, mix well and leave to cool. After it has cooled, add the brandy, mix well and refrigerate for at least 1 hour, until the cream cools and hardens. Put the mixer in the cream and mix until the cream becomes fluffy.

Syrup:

Boil the sugar and water for a few minutes. Set aside and leave to cool. When it is cold, add the brandy.

Glaze:

Melt the chocolate over low heat with sour cream and butter. Homogenize and leave to cool.

Cut the baked and cooled top into 3.

We put the first top on a plate, syrup and cover with half the cream. Put a layer of caramel on top of the chocolate cream layer, as much as we consider appropriate.

  • Do not put too much, it is quite soft and will flow from the countertops. Put what is left in a jar and store in the refrigerator for other cake recipes .

Cover with the second syrupy top, the rest of the cream, another layer of caramel and the third syrupy top. Refrigerate for a few hours. I kept him overnight.

Decor:

  • The mixture is mixed in liquid cream, then mixed until it hardens.
  • Grate the chocolate with a vegetable cleaner.
  • The walnuts and chocolate kept in the freezer for a few minutes are put on the robot and ground together.

The cake is covered in a thin layer of whipped cream. Pour the icing on the cake, cover the edges with ground walnuts. Sprinkle with grated chocolate and garnish with the rest of the whipped cream.

chocolate caramel ombre cake woolworths recipe

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