Preheat the oven to 170°C and prepare a 24 x 24 cm baking tray, lining it with parchment paper to prevent sticking. In a large bowl, cream the softened butter with the sugar using a mixer or spatula until the mixture becomes creamy and fluffy, with a light color. This step is essential, as the air incorporated into the butter will translate into a fluffier texture in the final product.
Gradually add the flour, baking powder, and a pinch of salt. Mix with a spatula or mixer until the ingredients are fully combined and you have a denser dough. This dough will form the delicious base of the cake. Evenly spread the dough in the prepared tray, making sure to cover the entire surface. Bake the dough in the oven for about 15 minutes or until you notice it turning slightly golden at the edges. At the end of the baking time, remove the tray from the oven and let it cool slightly.
Meanwhile, prepare the caramel. In a saucepan, melt the butter with the sugar over medium heat, stirring constantly to avoid burning. Once the sugar has completely dissolved and the mixture has begun to boil, add the maple syrup and condensed milk. Continue to stir and let it simmer for about 5 minutes, until the caramel thickens and has a uniform consistency. Turn off the heat and allow it to cool slightly, so it is not too hot when you spread it over the base.
After the base has cooled, pour the caramel over it, ensuring that you cover the entire surface evenly. Allow the cake to cool completely so that the caramel can set. Finally, melt the chocolate in a bain-marie, stirring constantly to avoid burning. When the chocolate is completely melted and smooth, use a knife or spatula to spread it evenly over the entire surface of the caramel. Let the cake cool to room temperature, then put it in the refrigerator to firm up well before cutting and enjoying. This caramel and chocolate cake will surely become a favorite for everyone!
Gradually add the flour, baking powder, and a pinch of salt. Mix with a spatula or mixer until the ingredients are fully combined and you have a denser dough. This dough will form the delicious base of the cake. Evenly spread the dough in the prepared tray, making sure to cover the entire surface. Bake the dough in the oven for about 15 minutes or until you notice it turning slightly golden at the edges. At the end of the baking time, remove the tray from the oven and let it cool slightly.
Meanwhile, prepare the caramel. In a saucepan, melt the butter with the sugar over medium heat, stirring constantly to avoid burning. Once the sugar has completely dissolved and the mixture has begun to boil, add the maple syrup and condensed milk. Continue to stir and let it simmer for about 5 minutes, until the caramel thickens and has a uniform consistency. Turn off the heat and allow it to cool slightly, so it is not too hot when you spread it over the base.
After the base has cooled, pour the caramel over it, ensuring that you cover the entire surface evenly. Allow the cake to cool completely so that the caramel can set. Finally, melt the chocolate in a bain-marie, stirring constantly to avoid burning. When the chocolate is completely melted and smooth, use a knife or spatula to spread it evenly over the entire surface of the caramel. Let the cake cool to room temperature, then put it in the refrigerator to firm up well before cutting and enjoying. This caramel and chocolate cake will surely become a favorite for everyone!
Ingredients
Ingredients for the base: * 150 g flour * 1 teaspoon baking powder * 125 g butter... to be soft * 50 g sugar * a pinch of salt Ingredients for caramel: * 120 g butter * 100 g sugar * 2 tablespoons maple syrup (or 1 tablespoon honey) * 350-400 g condensed milk glaze * 250 g cooking chocolate or milk chocolate