Chocolate cake with caramel topping and cherries

Chocolate cake with caramel topping and cherries

Preparation time: 20 minutes
Baking time: 50-55 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10 servings

I propose a chocolate cake recipe that perfectly combines the sweetness of caramel and the tartness of cherries. This cake is the perfect choice for any special occasion or simply to treat the family on an ordinary day. The combination of textures – from the soft, moist base to the crunchy, sweet topping – will surely delight everyone's taste buds.

But before we dive into the recipe, let’s look at some interesting facts about chocolate cakes. They are among the most beloved desserts worldwide, with a long history. Chocolate was originally used by ancient civilizations in drinks and rituals, and now it is the absolute star of desserts.

Let’s embark on this culinary adventure!

Ingredients

For the cake:
- 2 large eggs
- 110 g flour
- 100 g brown sugar
- 100 g granulated sugar
- 110 g soft butter
- 70 g dark chocolate (55%), chopped into very small pieces
- 50 g hazelnuts, chopped

For the caramel topping:
- 5 tablespoons sugar
- 50 g boiling water
- 1 teaspoon cornstarch
- 1 teaspoon butter
- A handful of hazelnuts
- Cherries, for serving

Instructions

1. Preheat the oven: Start by preheating the oven to 170°C. This step is essential for the even baking of your cake.

2. Preparing the mixture: In a large bowl, beat the eggs with a mixer for about 3 minutes until they become a fluffy foam. This step will help the cake be airy and easy to digest.

3. Mixing the ingredients: Add the brown sugar and granulated sugar to the egg foam, mixing well until homogeneous. Then, incorporate the soft butter, mixing until you achieve a uniform mixture. Finally, add the flour and mix again carefully.

4. Adding chocolate and hazelnuts: Incorporate the chopped dark chocolate and chopped hazelnuts into the cake mixture. This step will add extra texture and delicious flavor.

5. Baking the cake: Pour the mixture into a round tart pan about 23 cm in diameter, greased with butter or lined with parchment paper. Bake the cake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

6. Cooling the cake: Once the cake is baked, let it cool for 30 minutes. This will allow the flavors to stabilize and will make applying the topping easier.

7. Preparing the caramel topping: In a heavy-bottomed saucepan, place the sugar over medium heat. When it starts to caramelize at the edges, gently stir with a spatula, bringing the unmelted sugar over the melted one. The ideal color of the caramel should be amber.

8. Adding water: Once the caramel has reached the desired color, remove the saucepan from the heat and, with great care, pour in the boiling water. Be cautious of the hot steam! Place the saucepan back on the heat and stir well until the sugar is completely dissolved.

9. Finishing the topping: Add the butter and cornstarch, stirring continuously until the mixture becomes homogeneous and has a honey-like consistency. Add the hazelnuts and mix well.

10. Assembling the cake: Pour the caramel topping over the cooled cake. This will add a sweet and crunchy note.

11. Serving: Serve the cake alongside fresh cherries to balance the sweetness of the caramel. The cherries add a perfect contrast and a note of acidity that makes the dessert more balanced.

Useful tips

- Choose quality chocolate: Use good quality dark chocolate for an intense and deep flavor. Chocolate with a higher cocoa content will bring extra flavor.
- Check the baking: Every oven is different, so it's good to check the cake 5-10 minutes before the recommended baking time.
- Cool the cake: It is important to let the cake cool completely before adding the caramel topping to avoid it melting.

Frequently asked questions

- Can I replace hazelnuts with another ingredient? Yes, you can replace hazelnuts with walnuts or almonds, depending on your preferences.
- How can I make the caramel topping less sweet? Use brown sugar instead of white sugar and add a pinch of sea salt to balance the sweetness.
- Can I use other types of fruit? Of course! You can try raspberries, strawberries, or even banana slices for a different touch.

Serving suggestions

This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of fresh whipped cream. A cup of coffee or black tea will complement the intense flavor of chocolate and caramel, turning your dessert into a memorable experience.

Remember, cooking is an art, and every recipe is an opportunity to experiment and add a personal touch. Perhaps one day you will decide to add a secret ingredient that will make your recipe unique. Happy cooking!