This cake is real simple to make. It is a question of synchronizing the steps. First prepare the mould. And preheat the oven 140C. Then Start the caramel.At the same time melt the chocolate.
Beat the egg and the flour until tripled in volume. Around 5 mins. By then the caramel should b dark Amber. Add the butter(carefully) and bring back to a boil.
and while the mixer is running on high, pour the caramel over the egg-flour. Mix 1 min or until homogenous. Add the melted chocolate mix (add the chopped chocolate if using). Bake at 140C/50-55 mins
Gather all your ingredients
Prepare the pan cake.. Springform 22 cm.
Then preheat the oven 140C. And melt the chocolate....any method u prefer. I do it in the microwave. Also start to make the caramel
6 eggs + 25 g flour. Beat until doubled in volume..5 mins
After 5 mins
Caramel is done. Add the butter
Let it melt and come back to a boil
And while the machine is running on high. Pour the Carmel in a thin stream. Mix until homogenous.
Then, Add the melted chocolate
Put the batter in the mould. And in the oven 140C/50mins
This cake is good enough for 16 people. It is a very rich and decadent cake...A small piece/person is enough.
Out of the oven
'Creme fraiche' thick cream or clotted cream would b an ideal companion.
Just add 1 tbsp of the clotted cream over a piece of assassin
- 500.0g Sugar
- 100.0g Water (almost 5-6 tbsp)
- 300.0g Butter
- 6.0 Eggs (large)
- 25.0g Flour
- 300.0g Chocolate (70%)
- 1.0tsp Salt
- 1/2tsp Chili powder or more
- 100.0g Chocolate chopped(optional)
- Mold springform 22cm
- Oven 140* / 50 mins