Efrat's Notebook

Chocolate Cake with Chocolate Caramel Cream Draft

A moist, tall chocolate cake that I split into two layers, then fill and cover with a caramel chocolate cream.

  • Cook40 min
  • Total40 min
  • KashrutDairy

What you need

Amount:×1

Cake

Chocolate caramel cream

How I make it

Cake

  1. Melt the chocolate with the butter in a bowl (over simmering water or carefully in the microwave). Stir until smooth.

  2. Beat the eggs and sugar until very fluffy and pale, at least 5 minutes with an electric mixer.

  3. Fold the chocolate mixture into the eggs. Gently fold in the flour until fully incorporated.

  4. Line a 9-inch (22 cm) springform pan with parchment paper. Lay a sheet of parchment between the base and the ring, close the clasp and trim the excess paper with scissors.

  5. Grease the pan with butter and dust lightly with flour.

  6. Pour in the batter and bake at 325°F (160°C) just until the cake is set and a toothpick in the center comes out almost clean, 30-40 minutes depending on your oven.

  7. Remove from the oven and cool at room temperature, preferably on a rack.

Chocolate caramel cream

  1. In a small saucepan, heat the sugar and water without stirring until the sugar turns into a dark, fragrant caramel. Watch the pan the whole time.

  2. While the sugar heats, bring the cream almost to a boil in a small saucepan or in the microwave.

  3. Once you have caramel, just before it burns, take the pan off the heat and very carefully add the cream.

  4. Let it settle, stir and check whether the caramel has hardened. If it has, return to low heat until it melts again. Remove from the heat.

  5. Add the chocolate and stir until fully melted. Let the cream cool a little.

Assembly

  1. When the cake is almost completely cool, release it from the pan.

  2. With a long serrated knife, cut the cake in half horizontally into two rounds. Carefully move the top layer to a plate.

  3. Spread the bottom layer with half of the chocolate cream and set the top layer over it.

  4. Pour the rest of the cream over the cake and smooth it with a spatula.

What I've learned

  • Don't let the cake dry out. I take it out when a toothpick comes out almost clean.
  • Caramel goes from golden to burnt and bitter very fast, so I don't leave the pan.
  • Adding cream to caramel makes it bubble up violently and can burn you, so I add it very carefully.
  • The heat of the caramel and cream is enough to melt the chocolate easily.

Source: ChefEf (chefef.com)