CHOCOLATE CAKES WITH CARAMEL SHARDS

Preparation Method :

• Sprinkle the raisins with the orange liqueur and let them soak for at least 30 minutes. Cream the butter or margarine using a mixer at the highest speed.
• Blend the sugar with vanilla sugar, add to the butter and beat until firm. Add the vanilla extract, salt, and eggs, beating in one egg every thirty seconds. Mix thoroughly.
• Sift the flour and baking powder and gradually add to the egg mixture. Finally, stir in the raisins. Grease a baking pan, line the bottom with nonstick baking paper and the sides with aluminum foil.
• Transfer the mixture to the pan. Place in a preheated 375°F/190°C oven and bake for approximately 25 minutes.
• Transfer the cake base to a wire rack, allow to cool, and cut into four rectangles. Mix the orange juice with the orange liqueur and use a pastry brush to brush the pieces of cake with the liquid.
• Chop the chocolate couverture finely and stir with the creamed coconut in a bain-marie until smooth.
• Frost each piece of cake with the chocolate and sprinkle with one-third of the almond flakes.
• Place another piece of cake on top and repeat the procedure. Repeat again. Do not frost or sprinkle the top layer. Sieve the marmalade and warm it with the water.
• Brush the top of the cake with the marmalade and pour the rest of the chocolate frosting over the cake.
• To make the caramel: heat the sugar in a skillet over a low heat and as soon as it begins to color, pour it on a cookie sheet lined with nonstick baking paper, and smooth it out with a wet metal spatula.
• As soon as it hardens, break it into fragments to decorate the cake. Cut the cake diagonally with a hot cake knife.