Chocolate Caramel Cake
- 175 grams butter
- 175 grams sugar
- 3 eggs
- 1 pinch salt
- 300 grams Pastry flour
- 75 grams chopped Nut (to taste; such as hazelnuts, almonds, walnuts)
- 75 grams Chocolate
- 2 teaspoons Baking powder
- 140 milliliters milk
- butter (for the pan)
- Pastry flour (for the pan)
- For the garnish
- Sugar blossom
Preheat the oven to 180°C (approximately 350°F).
Beat butter with sugar until creamy. Add eggs and salt and mix again. In a bowl, mix flour with nuts, chocolate and baking powder. Add to butter mixture and stir. Add milk to butter mixture while stirring and add more milk if necessary until desired consistency is reached.
Pour batter into a buttered and floured heart shape cake pan. Spread batter evenly and bake in preheated oven for 35-40 minutes. Check to see if cake is cooked by using a toothpick.
Remove cake from oven, let cool, loosen cake from pan and let cool.
For the icing, coarsely chop chocolate. Boil sugar with 80 ml (approximately 3 ounces) of water in a saucepan and let caramelize while stirring. Remove sugar from the heat, add chocolate and allow to melt.
Place cake on a plate and pour chocolate caramel glaze over. Garnish with sugar blossoms, allow to dry and serve cut into pieces.