EN Chocolate Caramel Cake
Ingredients for the dough:
Quantity | Ingredient | |
300 g | soft butter | |
150 g | sugar | |
1 pinch of | salt | |
5 | eggs | |
150 g | flour | |
2 tsp | baking powder | |
150 g | ground hazelnuts | |
50-80 g | cocoa | |
8-10 | soft fudges (cut into small cubes) |
Ingredients for the topping:
Quantity | Ingredient | |
200 g | sugar | |
80 g | butter | |
100 g | cream | |
1 pinch of | salt |
Preparation
Working time: approx. 30 min. Baking time: approx. 50-60 min.
Preparing the dough:
Beat the butter with sugar and salt until creamy. Slowly add the eggs and stir in. Mix the flour with baking powder, hazelnuts and cocoa and stir into mixture. Lastly fold in fudge cubes. Pour dough into a greased loaf pan and bake at 180°C top/bottom heat (160°C convection oven) for about 50-60 minutes. Allow to cool and remove from pan.
Preparing the topping:
Melt sugar in a pot over medium heat and allow to caramelise to a light brown. Add butter and stir until the ingredients are properly combined. Take pot off the stove and stir in cream until everything is blended. Spread the icing over the cake and if desired, decorate with caramelised hazelnuts.