wie lange hält der kryptowährung abstieg an online kryptowährung geld verdiesen google kryptowährung kryptowährung sozialer zweck kryptowährung portfolio kryptowährung bafin

Chocolate Heaven [with Salted Caramel Filling recipe!]

I think I have confessed before that I don’t really eat much cake…after doing so many cakes over the years I got burnt out.  Pretty much the only time I have it is when I’m trying a new recipe or its something special and decadent.  In other words, most of the time I pass up the plain cake & frosting.

This cake, though, made me want to just dive in!  I got the cake idea from a Food Network magazine.  I love that magazine!  I made the cake recipe they supplied as well as their ganache.  The ganache was fantastic [of course because its hard to go wrong with ganache!!].  The cake recipe – well I’m not 100% sold on it.  I went with their minimum bake time and I feel like it got overdone on the bottom [even though the toothpick wasn’t coming out completely clean as they specified].  But I had a feeling it was done and to me it seemed a bit overcooked on the bottom.  But it still tasted good.  Very … deep… it has a bunch of strong coffee in it and between that and it being more of a fudgy cake it was very rich.

So the main change I made to it was to do salted caramel filling between the layers instead of ganache.  How could that go wrong? 🙂  It CAN’T!  Its ALL good…  🙂  I want to share the caramel recipe with you so you can try it as well.  I got it out of part of a recipe from Martha Stewart:

Salted Caramel Filling
(source: Martha Stewart)

4 c sugar
1/4 c light corn syrup
1/4 c water
2 c heavy cream
1 t coarse salt
2 sticks unsalted butter (cold & cut into 1 T portions)

Combine the sugar, corn syrup and water in a medium saucepan over high heat.  Cook until mixture is dark amber – do not stir! [Yes its hard not to stir but don’t! This part of the process takes about 13-14 min.] Remove from heat and pour in the cream…the sugar mixture will sputter and bubble as you do this, but its OK!  Stir until smooth, then return to the heat and cook until it reaches 238° on a candy thermometer.  This will take about 2 min.  Don’t let it go hotter than the 238!  Pour the caramel into a bowl and stir in the salt.  Let the caramel cool for about 15 min, then stir in the butter 1-2 T at a time until they melt and are fully mixed in.  Let cool completely before using.


And here is my cake complete with chocolate bark outside! 🙂

Share & Follow:

Leave a Comment

Your email address will not be published. Required fields are marked *