How to make salted caramel chocolate cake at Home

 How to make salted caramel chocolate cake at Home

Ingrediants:

Prepare the chocolate cake dough:

1 & cup all-purpose flour

¼ cup of cocoa powder

Salt ¼ tsp

Soft butter 110g

1/3 cup of powdered sugar

Egg white 1

1 teaspoon of vanilla essence

Olper's milk cream 1 tbsp

Prepare the salted caramel sauce with nuts:

1 tablespoon of butter

1 cup of sugar

Olpers milk cream ½ cup

1 teaspoon of vanilla essence

Salt ½ tsp

½ cup of chopped walnuts

Prepare the chocolate ganache:

80g minced milk chocolate

Olper milk cream 80ml

Caramel syrup

Salt preferably Sea salt ½ tsp

Addresses:

Prepare the chocolate cake dough:

Put the sieve in a bowl, add the 00 flour, the cocoa powder, the salt and sift all the dry ingredients, then mix well and set aside.

In another bowl, add the butter, powdered sugar and beat well until it changes color.

Add the egg yolk, vanilla essence and beat well.

Add half the amount of dry ingredients and beat until well blended.

Add the cream and beat again.

At this point add the other dry ingredients, beat well, then knead until a smooth dough is obtained.

Now transfer the dough to a 9-inch pan, press well on the base to create an even layer, cut the edges with the help of a knife and pierce with a fork and freeze for 30 minutes.

 Bake again in a preheated oven at 180 ° C for 10 minutes.

Let it cool down.

Prepare the salted caramel sauce with nuts:

In a wok add the butter and let it melt.

Add and sprinkle the sugar and cook over very low heat until the sugar is caramelized (12-15 minutes) and stir until the sugar dissolves and turns brown.

Turn off the heat, add the cream and stir until well blended.

Add vanilla essence, salt and mix well.

Add the walnuts and mix well.

Pour the prepared salted walnut caramel sauce over the cake, 

Prepare the chocolate ganache:

In a bowl, add the milk chocolate, cream, and microwave for 30 seconds, then mix well.

Pour the prepared chocolate ganache over the walnut salted caramel sauce, distribute evenly and leave to cool in the refrigerator for 2 hours.

Season with caramel syrup and sea salt.

Slice and serve!

Steps to Blind Cake Batter:

Cover the tart with baking paper or aluminum foil.

Use one of the following for the weight of the cake: chickpeas, beans, sugar, and lentils

Fill to the top to maintain pressure while cooking.