EN Chocolate Caramel Cake

Rz Schoko-karamell-kuchen 02

Ingredients for the dough:

300 gsoft butter
150 gsugar
1 pinch ofsalt
150 gflour
2 tspbaking powder
150 gground hazelnuts
50-80 gcocoa
8-10soft fudges (cut into small cubes)

Ingredients for the topping:

200 gsugar
80 gbutter
100 gcream
1 pinch ofsalt


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.

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