Caramel Cake with chocolate glaze and nuts
Caramel cake with chocolate glaze and roasted hazelnuts is an aromatic cake with a rich flavor and beautiful appearance. The combination of sweet caramel mass, dark chocolate in icing, and crunchy, roasted nuts creates a tasty composition. If you're wondering how to make a caramel cake, this recipe is a great starting point. The delicate, moist consistency of the cake and nutty notes make it hard to resist another piece of chocolate caramel cake. This is a simple, yet impressive dessert that is sure to delight everyone. You can easily make a caramel cake homemade with just a few ingredients, and it will be a hit at any gathering.
Recipe for caramel cake
Ingredients
Dough ingredients
- 200 g wheat flour
- 100 g potato flour
- 300 g caramel mass
- 100 g butter
- 5 eggs
- 4 tablespoons brown sugar
- 2 teaspoons baking powder
- a pinch of salt
Glaze ingredients
- 100 g caramel mass
- 45 g dark chocolate
Additionally
- 100 g hazelnuts
Instructions
Preparation of the dough
Place butter and caramel mass in a pot. Heat over low heat, stirring until butter begins to melt. Remove from heat, stirring occasionally until mass melts and cools to lukewarm temperature.
Grease and flour a cake tin, removing excess flour. In a bowl, mix together the flour, baking powder and salt, then set aside. Preheat the oven to 180°C.
In another bowl, beat eggs and sugar until light and fluffy. Add lukewarm caramel mass, mix until combined. Gradually add flour, mixing briefly until smooth dough is formed.
Pour the batter into the prepared form and bake in an oven preheated to 180°C on the top-bottom function for about 45 minutes. After 40 minutes, check with a toothpick, if it comes out dry, the cake is ready. Remove the baked cake from the oven and let cool.
Preparing the caramel cake icing
Place the prepared caramel mass and dark chocolate cut into smaller pieces into a saucepan so that it dissolves faster. Place the saucepan over low heat and heat gently, stirring constantly, until the chocolate begins to melt and the caramel combines with the chocolate, creating a smooth and uniform mass. Do not bring to a boil, so that the icing does not lose its velvety consistency.
Decoration
Chop the nuts and toast them in a dry pan. Decorate the caramel cake with the prepared glaze and nuts.
See other recipes
