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PrintCHOCOLATE CAKES WITH CARAMEL SHARDS
Serves :
5
Preparation Time :
Cooking Time :
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.
INGREDIENTS
For the dough
- 150 grams raisins
- 3 tablespoon orange liqueur
- 200 grams softened butter or margarine
- 200 grams sugar
- 1 package vanilla sugar
- 1 tablespoon vanilla extract
- Pinch of salt
- 4 eggs
- 400 grams all-purpose flour
- 2 level tablespoon baking powder
For the coating
- 400 grams plain chocolate couverture
- 2 tablespoon creamed coconut
- 60 grams flaked almonds
For spreading
- 3 tablespoon orange marmalade
- 1 tablespoon water
For the caramel
- 200 grams sugar
- 2 tablespoon water
21 comments for “Chocolate Cakes with Caramel Shards”
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