Chocolate cake filled with caramel: creamy and tasteful!

published on 16 March, 2024 at 17:00
INGREDIENTS
Sponge cake:
4 eggs 
1/3 tsp of salt  
120g (1/2 cup) of sugar 
120g (1 cup) of flour 
60g (2/5 cup) of cocoa powder 
30g (1/4 cup) of cornstarch 

Caramel filling:
120g (1/2 cup) of sugar 
40g (2 1/2 tbsp) of butter 
120ml (1/2 cup) of whipping cream 

Cream filling:
90g (1/3 cup) of ricotta cheese 
50g (2/5 cup) of powdered sugar 
170ml (2/3 cup) of whipping cream 
100g (4/5 cup) of melted chocolate 

Coating:
80g of peanuts 
160g (1 1/4 cups) of melted chocolate 
Olive oil 

METHOD
1. In a bowl mix together eggs with sugar, and sift in flour and cocoa.
2. Bake at 180°C (350°F) for 25 minutes. 
3. In the pan add sugar, once caramelized add butter and warm whipping cream.
4. In another bowl mix ricotta cheese with powdered sugar, add whipping cream, and add in melted chocolate.
5. Baked cake cut in half and filled with prepared cream and caramel.
6. Melted chocolate mix with 1 tbsp of oil and peanuts, and spread onto the cake. Refrigerate for 1 hour.
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