Chocolate Caramel Cake
- For the batter
- 120 grams Dark couverture chocolate
- 150 grams butter
- 100 grams sugar
- 4 eggs
- 60 milliliters milk
- 200 grams Pastry flour
- 2 tablespoons cocoa powder
- 100 grams ground almonds
- 1 teaspoon Baking powder
Preheat the oven to 180°C (approximately 350°F).
For the batter: coarsely chop and melt the chocolate. Let cool. Mix the butter and sugar until light and fluffy. Gradually stir in the eggs and the chocolate. Combine flour, cocoa, baking powder and ground almonds, add to the butter mixture and fold in the milk. Pour batter into a cake ring on a parchment paper-lined cake pan, smooth the surface and bake about 35 minutes (or until a toothpick can be inserted and come out clean). Let it slightly cool, remove from the cake ring and let cool on a wire rack. Reposition the cake inside of the cake ring.
Set aside 4-5 caramels for garnish. Heat the remaining candies with 200 ml (approximately 7 ounces) of cream in a small pot, constantly stirring until it all melts. Let cool completely and stir in the mascarpone. Separately, whip the remaining cream until stiff. Fill a piping bag with a serrated nozzle with 4-5 tablespoons of the frosting. Add the remaining cream to the frosting and spread it smoothly on the cake. Decorate with a cake comb and chill for about 1 hour.
Garnish with the caramel candies, remove the cake ring and cut into pieces to serve.