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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