Choco caramel cake

I am still in the caramel & chocolate passion.

This time they are mixed together to make a wonderfully moist & intense dark chocolate cake.

Yields : 1 family cake

Here's what we need :

225g dark chocolate, 65g salted butter, 65g unsalted butter, 150g sugar, 70g flour, 5g baking powder, 4 eggs divided.

Here's what we do :

Preheat your oven at 356°F.

Coarsely chop the chocolate & butters.

In a saucepan, heat the sugar on medium heat until golden brown.

Out of heat, add the butters.

Back on medium heat, heat the caramel until boiling & take it off immediately.


 Mix the chocolate with the caramel.

Add the eggs one by one, mix well between each.

Beat the egg whites until firm with picks.

Add 1/3 in the chocolate/caramel mixture then add the remaining eggs carefully.

Mix flour & baking powder in a bowl & add to the mixture.

Pour the batter in a 8.66 inch cake mould.

Bake for 35 minutes.


                                                                                                                            Relax, savour & share!

Cannelés

Cannelés are a speciality from the city of Bordeaux on the french south west coast.
They were invented by nuns in the 18th century.

They are baked in iron or copper moulds in order to obtain a crispy caramelized coat, but you can use cupcakes mould if you wish (they won't be caramelized but still delicious anyway), with a great taste of vanilla and rum !!!

Makes : 18

Here's what we need :

3 cups all milk, 1 vanilla bean, 1 cup butter, 1 cup sugar, 2/3 cup flour, 1 large egg yolk, 2 large eggs, 3 tablespoons old dark rum.

30 minutes + 1 night + 1 hour + 50 minutes

Here's what we do :

Cut the vanilla bean lenghtwise & scape the inside.

In a saucepan, combine the milk, vanilla bean & scrapings & bring to a boil on medium heat.


Add the butter, mix & set aside.

In a large bowl, whisk together the sugar & flour.

In a small bowl, whisk together the eggs, egg yolk & rum.

Whisk the egg mixture with the flour/sugar mixture.

Then whisk in the lukewarm milk.

Cover & refrigerate for 12 hours.

Remove the batter from the fridge for at least 1 hour before baking.

Preheat your oven at 425°F.

Coat the cannelés moulds with a fine layer of butter.

Fill the moulds 3/4 full with the batter.

Bake for 45/50 minutes until the cannelés are brown colored.

                                                                                                                            Relax, savour & share!