Sunday, March 30, 2014


Caramels, dark and milk chocolate, rum and plenty of cream - a guarantee for a fantastic dessert. Very rich and moist baked chocolate base, soaked in caramel rum sauce and topped with milk chocolate Ganache. As the cake is very rich, serve it in small slices with a very strong coffee or a tall glass of cold milk.

For the cake
100 grams plain flour
50 grams cornflour
20 grams unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
50 grams sugar
150 ml whole milk
50 ml vegetable oil
For the caramel topping
100 ml whole milk
100 ml double cream
100 grams milk caramels
50 ml dark rum
For the Ganache
100 grams milk chocolate
100 ml double cream

To make the cake, bring the milk to a boil, pour it over the cocoa powder, whisk well and set it aside to cool. Beat the eggs with an electric mixer until pale and thick, then add the sugar and continue beating for another 5 minutes. In a separate bowl, sift together the flour, cornflour and baking powder, then add it to the eggs, along with the oil, milk and cocoa and blend well with a spatula or a wooden spoon. Generously grease and flour your baking pan (23x30 cm; 9x12"), pour in the batter and bake in a preheated oven, at 180˚C (350˚F) for about 15 minutes.
While the cake is baking, make the caramel topping. Dice the caramels, put them in a heavy-bottomed pan, pour in the milk and double cream and melt everything together over low heat, and be careful not to let it come to a boil. When the cake is baked, take it out of the oven, add the rum to the caramels and pour the hot topping over the hot cake (pour it slowly and evenly, tablespoon at a time). Let the cake cool down to room temperature.
While the cake is in the fridge, make the Ganache. Chop up the chocolate, and bring the double cream almost to a boil. Pour it over the chocolate and mix until the chocolate is melted and everything is well blended. Let it cool down and thicken up at room temperature, decorate the cake and serve. Yields 12 servings. © Tina Vesić