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Moist chocolate cake covered in Caramel made with Le Guérandais Guérande "fleur de sel" (gluten free)
- Le Guérandais Guérande "fleur de sel"
- 340 g of 70% cocoa chocolate
- 110 g of butter
- 1 vanilla pod
- 60 g + 75 g of caster sugar
- 5 large eggs
- 1 teaspoon of Le Guérandais Guérande "fleur de sel"
- 115 g + 100 g of butter
- 200 g of brown sugar
- 180 ml of thick cream
- 1 vanilla pod
Salted butter caramel:
Melt 115 g of butter on medium heat in a pan. Add the brown sugar. Stir with a wooden spoon until you get a "grainy" mixture. After another 3 to 5 minutes, the mixture will become liquid and almost transparent; that is when you should add all the cream. Mix well with a whisk. Carry on cooking for 10 minutes on low heat, stirring now and again. Add the teaspoon of Guérande "fleur de sel" and the vanilla pod seeds. Leave the caramel to cool.
Mix 400 g of the caramel into 100 g of butter. Leave to the side. If there is any caramel left, you can keep it in the fridge and use it as a sauce on ice cream or to flavour your custard, etc.
Chop the chocolate and cut the butter into small pieces. In a small pan, heat 125 ml of water and add 60 g of sugar. Lower the heat and leave to reduce into a syrup for about 5 minutes. Remove the pan from the heat and add the chopped up chocolate and the butter. Leave to cool. Once the mixture has reached room temperature, add the seeds of a vanilla pod.
Preheat your oven to 170°C. Line a 10" cake tin with a circle of grease-proof paper. Grease the edges. Prepare a double boiler using another larger baking tin, half filled with water.
Beat the eggs with 75 g of sugar for 10 to 15 minutes: the mixture should double in volume. Pour half of the mixture into another large bowl. In one of the 2 bowls, slowly add the 400 g of buttered caramel. Add the melted chocolate to the second bowl.
Pour about a third of the chocolate mixture into the cake tin, then a third of the caramel mixture. Repeat this 3 times to give the cake a slightly "marbled" look.
Alternative: for a "dual-colour" cake, pour in all the chocolate mixture first, then all the caramel mixture on top.
Cook for 40 minutes in the double boiler. Once cooked, leave to cool for several hours, or overnight. Before serving, you can heat it up for 5 minutes in the oven (preheated to 200°C) for extra moisture.
Turn the cake out and sprinkle some Guérande "fleur de sel" on each piece. The salt will give a crunchy texture and enhance the sweet flavours!