Chocolate Caramel Cake Recipe

Name: Chocolate Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb dark chocolate, broken into pieces; 1 cup butter, cubed; 4 None eggs; 1 1/2 cups granulated sugar; 1 cup all-purpose flour; 1/3 cup cornstarch; 1 tbsp cocoa powder; 1/2 tsp baking powder; 1/2 cup heavy cream; 1/4 lb dark chocolate with hazelnuts, broken into pieces

Servings: persons

1/4 lb dark chocolate, broken into pieces
1 cup butter, cubed
4 None eggs
1 1/2 cups granulated sugar
1 cup all-purpose flour
1/3 cup cornstarch
1 tbsp cocoa powder
1/2 tsp baking powder
1/2 cup heavy cream
1/4 lb dark chocolate with hazelnuts, broken into pieces

1
Preheat oven to 350u00b0F. Grease and flour a 10 inch springform cake pan. Melt chocolate over a double boiler, add butter and melt. Whisk eggs and 3/4 cup sugar for around 4 mins. Mix flour, cornstarch, cocoa powder and baking powder then gradually mix into egg mixture, alternating with chocolate and butter mixture. Transfer to prepared pan and bake for 35-40 mins, until a skewer inserted comes out clean. Loosen edges and cook on a wire rack.
2
Meanwhile, caramelize remaining sugar then add cream and cook over low heat for 4 mins, stirring. Remove from heat and allow to cool. Add chocolate with hazelnuts and stir until melted. Remove cake from pan and top with caramel sauce.

1411

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 lb dark chocolate, broken into pieces, 1 cup butter, cubed, 4 None eggs, 1 1/2 cups granulated sugar, and more.

Yes, Chocolate Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Caramel Cake

How did you like this recipe?

Frequently Asked Questions