Lazy cake with caramel and chocolate

Name: Lazy cake with caramel and chocolate
Ingredients: 100 g sugar; 50 g liquid cream; 50 g butter; 2 eggs; 150 g hazelnuts; 100 g caramel-flavored chocolate; 100 g dark chocolate; 100 ml liquid cream; 3 store-bought cake sheets

Dessert - Lazy cake with caramel and chocolate by Iustina P. - Recipia

Lazy cake with caramel and chocolate layers store-bought cake sheets with hazelnut caramel cream and melted chocolate. The layers come together without baking, and after an hour in the fridge the sheets hold the cream and glaze in compact slices. For the chocolate, I keep the mix of caramel and dark chocolate so it doesn’t cover the flavor of the cream. Prep: 20 minutes. Cook: 18 minutes. Rest: 70 minutes. Total time: 108 minutes. Servings: 12. Approximately 350 kcal and 7 g protein per serving.

Ingredients

For the caramel cream

100 g sugar
50 g liquid cream
50 g butter
2 eggs
150 g hazelnuts

For the chocolate cream

100 g caramel-flavored chocolate
100 g dark chocolate
100 ml liquid cream

For the sheets

3 store-bought cake sheets

Preparation

1. Put the sugar in a pot over medium heat and leave it for 6 minutes, until it melts and turns amber. Add the butter and keep it on the heat for 1 more minute, until it melts. 2. In a bowl, beat the eggs with 50 g of liquid cream. 3. Take the caramel off the heat and gradually pour the egg mixture into it, stirring quickly and continuously. Put the pot back over low heat for 6 minutes and stir until the cream thickens. Add the hazelnuts and mix until combined. 4. Spread the cream over the first sheet, place the second sheet on top and press down. Refrigerate while you prepare the chocolate. 5. Heat 100 ml of liquid cream in a pot for 3 minutes, until hot. Add the caramel-flavored chocolate and dark chocolate, both broken into pieces, then stir for 2 minutes, until they melt and the cream turns glossy. Leave it to cool for 10 minutes. 6. Divide the chocolate cream in two. Spread one half over the second sheet, place the third sheet on top and cover with the remaining chocolate. Chill the cake for at least 60 minutes.

Notes

Keep covered in the fridge for up to 3 days; you can make it a day ahead, and the sheets settle nicely overnight. You can change the order of the layers: start with chocolate, continue with caramel and finish with chocolate. Choose unsalted hazelnuts; roughly chopped, they leave little pieces in the cream. Contains hazelnuts, dairy and eggs. I don’t rush mixing the eggs into the hot caramel, I keep the whisk moving until the cream starts to thicken. I cut it into 12 pieces and serve it with coffee.