• Sibylle & Sue

Salted Caramel Chocolate Cake


Salted caramel chocolate cake oh babyyy!!! This recipe gives you the richest moistest chocolate cake with a bowl you will definitely want to lick. Lots of melted chocolate, swirled with caramel and sea salt what else do you need? Just please do not overbake this bad boy! Fudgy is the goal.

What you'll need for the caramel:

- 175g powdered sugar

- 120 ml double cream

- 1/2 tsp sea salt flakes

- 120g unsalted butter, cut into pieces

1) Heat the sugar with 3 tablespoons of water in a pot over medium heat until sugar has dissolved.

2) Slowly turn up the heat and allow syrup to come to a boil. Simmer until it becomes golden. Keep your eye on it so it won't burn! 3) Remove the pan from the heat and stir in the cream and salt. Then gently stir in the butter until a smooth caramel forms and then set aside to cool.


What you'll need for the cake :

- 250g dark chocolate, broken into pieces

- 160g butter, cut into small pieces

- 175g powdered sugar

- 1/2 tsp salt

- 120g ground almonds

- 5 egg yolks

- 5 egg whites


1) Line a 25cm springform cake and preheat the oven to 180°.

2) Melt the chocolate, butter and sugar together in a Bain Marie. 3) Mix in the ground almonds and salt 4) Gently add the egg yolks, one by one. 5) Whisk the egg whites in a separate bowl until they form stiff peaks. Gently fold the egg whites in portions into the chocolate cake mixture. 6) Pour the batter into your cake tin and the spoon the caramel over the top, swirling it into the chocolate. 7) Bake for about 30 minutes until puffed up but still wobbly in the center.

Enjoy xx

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