- 200 g dark chocolate
- 50 g rice flour
- baking powder
- 4 eggs
- 1 cup of coconut milk
- 50 g sugar
- 2 1/2 dl heavy cream
- 2 dl sugar
- 30 g butter at room temperature
- 100 g dark chocolate
- 1 can of heavy cream
feel free to sprinkle your caramel spread with whatever you like… here I chose to bring a sour taste with pomegranate.
Preheat your oven at 180 °. Melt your chocolate and add the coconut milk. Stir it well. In another bowl mix baking powder with flour and sugar and beat in the eggs. Once creamy, add the chocolate mixture to your dough. Bake it for 30 mn approximately.
While your cake is baking, prepare your caramel. Heat the sugar but don’t stir it. When golden brown, stir a few timesand remove from heat. Continue swirling until melted.
Heat the cream separately.
Add the cubed butter to your sugar (be careful..it pops out) and keep stirring even if it curdles. Let it boil a few minutes.
Once back on the heat add the cream little by little ( again, be careful! It’s extra hot!) Boil the mixture and remove from heat.
Let your caramel cool in a jar. You can add some sea salt to your taste.
Prepare a chocolate ganache pouring hot cream( not boiling) on chopped chocolate. Stir it till extra smooth and silky.
Halve your cooled cake like a sandwich and spread with caramel sauce, add toppings and cover with cake. Again, spread a thin caramel layer and pour the ganache over your cake. Toppings or not around the edges…. Tadddahhh.
Indulge in a filthy rich creamy gooey absof…………inglutely gorgeous cake.