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Chocolate caramel cake recipe
Chocolate caramel cake recipe from 8GYgoldy36 |
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Ingredients225g unsalted butter225g golden caster sugar 6 medium eggs separated 300g dark chocolate 250g chocolate with caramel in it 50g Muscovado sugar 300g plain flour 1 tsp baking powder 50g butter 2 tbsp cooking oil 100g icing sugar |
Handy HintGorgeous with clotted cream! |
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Method1. Separate the 6 eggs, beat the egg whites until firm, that is, the mixture stands up in peaks. Place in a bowl in the freezer with a large metal spoon2. Pre heat oven to gas mark 5 / 375F 190C 3. Mix 225g Butter and Caster Sugar until you have a creamy, smooth texture. Add the Cooking Oil 4. Sieve in the floor and baking powder and fold into the mixture 5. Add egg yolks 6. Grease two baking tins with butter or margarine 7. Melt the chocolate and chocolate/caramel. You can use either Dark Chocolate with caramel or milk chocolate with caramel and 100g dark chocolate 8. Fold all of this into the cake mixture. Mix well until the mixture is all the same colour 9. Take the Egg whites and fold in with the cold metal spoon. Use large folding movements to add air into the mixture 10. When completely folded in, split the mixture across two deep, round cake tins 11. Cook on the middle shelf of the oven and do not open oven door for at least 45 minutes 12. When baked take the cakes out of the tins and allow to cool, preferably on wire baking trays 13. Make the butter cream filling with 100g of icing sugar and 50g butter. Mix together until they form a smooth paste. Add 200g of melted chocolate 14. Spread on top of the bottom section of the sponge. 15. Place the other sponge section on top 16. Finish off with melted chocolate on top of the cake 17. You can further decorate the top of the cake if you wish | |||||||||||||||||||
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