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For the sponge

For the caramel

For the chocolate ganache

Nutrition: per serving

  • kcal901
  • fat57g
  • saturates32g
  • carbs97g
  • sugars76g
  • fibre3g
  • protein7g
  • salt2.35g

Method

  • step 1

    First, make the caramel. Pour 100ml water into a large saucepan. Add the sugar and golden syrup, gently cook until melted, then turn up the heat a bit and cook until the caramel is a dark golden brown colour. Swirl the pan occasionally to prevent sticking but do not stir. Turn off the heat and carefully whisk in the butter, double cream and crème fraîche – it will bubble up quite high. Add the sea salt. Whisk until smooth, then leave to cool until slightly set. You can make this up to 3 days in advance and chill in the fridge – just gently reheat until soft enough to spread before assembling the cake.

  • step 2

    Now make the cake. Heat oven to 180C/160C fan/gas 4. Grease a 23cm springform cake tin and line the base with baking parchment. Melt the chocolate, butter and milk in a large pan over a low heat, stirring until smooth. Remove from heat, then beat in the sugar and vanilla. Cool slightly. Beat the egg yolks and crème fraîche together, then mix this into the chocolate mixture, followed by the flour and baking powder. Whisk the egg whites in a clean bowl until stiff peaks form. Stir a third of the egg whites into the cake mix, then gently fold in the rest. Pour into the prepared tin and bake for 40-50 mins until firm to touch. Leave to cool for 20 mins, then remove from the tin and finish cooling on a wire rack.

  • step 3

    For the ganache, heat the chocolate and cream together over a low heat until the chocolate has melted. Pour into a bowl to cool.

  • step 4

    To assemble, slice the cooled cake in half horizontally. Sandwich together with some of your caramel – you may not need it all, but be generous in order to balance the bittersweet ganache topping. Spread the ganache over the top of the cake and sprinkle with some sea salt crystals and chocolate truffles, if you like.

Recipe from Good Food magazine, November 2009

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Comments, questions and tips (47)

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Overall rating

A star rating of 3.3 out of 5.25 ratings

kristenerife

These cake was beautiful how ever ignor the caramel section and source another recipe else where as like other comments it is very runny. How ever it does make a lovely sauce.

Jennie Peters avatar

Jennie Peters

A star rating of 1 out of 5.

I wasted expensive ingredients with the caramel alone, which didn't work at all. Much too runny. I eventually boiled it up and turned it into caramel toffee, so salvaged it, but had to make the icing again from a recipe that did work. Extremely annoyed at wasted time and energy

Jplaterfood

A star rating of 2 out of 5.

I really wouldn’t recommend this recipe! Wasted one lot of Caramel ingredient and had to use another recipe to make it again.

Yes making Caramel isn’t the easiest of tasks, but this recipe miss lots of steps in making it e.g let your butter melt before stirring to give you the beat chance of…

eturner

A star rating of 1 out of 5.

Caramel didn't work for me either! Very disappointing. :(

ccat

A star rating of 1 out of 5.

How many birthday parties have been ruined by this recipe? I should have had alarm bells going off that something was wrong when my seven year old refused to finish licking the bowl. But it was only when I jumped online to find out what to do with all this runny caramel that I saw the comments.

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