Caramel cake with chocolate bows

Caramel cake with chocolate bows - a recipe that combines the delicacy of moist layers with a rich caramel sauce and an airy cream, all topped with chocolate bows that add a touch of elegance. This dessert is not just a treat for the taste buds, but also a work of art that can transform any occasion into a special moment.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10

Ingredients:

For the cake:
- 5 eggs (separated into whites and yolks)
- 5 tablespoons of flour
- 1 tablespoon of dark cocoa
- 6 tablespoons of sugar
- 2 tablespoons of oil
- 1 teaspoon of baking powder

For the cream:
- 150 ml milk
- 2 yolks
- 7 tablespoons of sugar
- 1 tablespoon of cocoa
- 5 g gelatin
- 200 ml whipping cream
- 1 teaspoon of powdered sugar
- 25 g chocolate flakes

For the syrup:
- 2 tablespoons of sugar
- 150 ml water
- 1 teaspoon of rum essence

For decoration:
- 130 g cooking chocolate

Step by step for a perfect cake:

1. Preparing the cake:
We start with the cake, which can be prepared the night before, making the process easier. Preheat the oven to 180 degrees Celsius. In a large bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar, one tablespoon at a time, ensuring each tablespoon is fully incorporated before adding the next. This step is essential for achieving an airy texture.

In another bowl, sift the flour together with the cocoa and mix the yolks with the oil. Carefully pour the yolk mixture over the egg whites, gently folding with a spatula to avoid losing the incorporated air. Proceed similarly with the flour.

Grease and flour a round baking pan (20-21 cm), then pour in the cake batter. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cake cool on a rack.

2. Preparing the caramel cream:
While the cake is cooling, we prepare the caramel cream. Hydrate the gelatin in 3-4 tablespoons of cold water. In a non-stick pan, caramelize the sugar until it turns golden. Carefully pour in the hot milk and stir vigorously to avoid crystallization.

In a separate bowl, mix the yolks with the cocoa, adding a few tablespoons of the hot milk mixture. This will help temper the yolks, preventing them from curdling. Then transfer this mixture to the pan with the caramel and cook on low heat until it thickens.

After removing the pan from the heat, add the hydrated gelatin and mix well. Let the caramel cream cool to room temperature.

3. Finishing the cream:
Whip the whipping cream with a teaspoon of powdered sugar until it becomes firm. Gently fold the whipped cream into the cooled caramel cream, followed by the chocolate flakes. Refrigerate the cream for about 30 minutes to thicken.

4. Preparing the syrup:
In a small saucepan, combine the water, sugar, and rum essence over heat. Stir until the sugar is completely dissolved. This syrup will add moisture and flavor to the layers.

5. Assembling the cake:
Cut the cake horizontally into two layers. Gently soak both layers with the prepared syrup. Place the first layer on a serving plate, add some of the caramel cream, then place the second layer on top. Cover the cake with the remaining cream and refrigerate to set.

6. Decorating the cake:
Now comes the fun part! We prepare the chocolate bows. Melt the chocolate in a bain-marie, being careful not to overheat it. Tear off 4 strips of aluminum foil, 10 cm wide, and spread the chocolate along their length with a knife. Create waves in the foil and let it cool until it hardens.

Once the chocolate has hardened, carefully peel the bows off the foil and place them with a bit of care on our cake. Even if some have fallen apart, this adds a unique charm to the cake!

7. Serving:
The caramel cake with chocolate bows can be served plain, but you can add a dollop of whipped cream or a scoop of ice cream for a contrast in textures. It pairs perfectly with a fragrant coffee or a fruit tea.

Nutritional benefits:
The caramel cake is a source of energy due to its sugar content, as well as protein from the eggs. Using dark cocoa adds a note of antioxidants, and the whipping cream contributes a portion of calcium.

Frequently asked questions:
- How can I make the cake less sweet?
You can reduce the amount of sugar in the cream and syrup or use dark chocolate instead of milk chocolate.
- Can I use a different type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the final texture may differ.
- What other toppings can I use?
Fresh fruits, caramelized nuts, or even coconut flakes can add an extra burst of flavor.

This caramel cake with chocolate bows is a true delight for dessert lovers. With each bite, you will enjoy a perfect combination of sweet and bitter, moist and crunchy. All that’s left is to enjoy your success and share this delicacy with your loved ones!