Salted Caramel Truffle Cake
The Salted Caramel Truffle Cake perfectly embodies the harmony of sweet and salty flavors. In recent years, salted caramel has become a star in the world of desserts, and this flavor profile forms the foundation of this cake. The rich taste of dark chocolate, the creaminess of the salted caramel, and the light ganache layers make this cake an elegant dessert, an excellent choice for special occasions.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (180°C). Line a cake pan with parchment paper.
2
Melt the dark chocolate and butter in a heatproof bowl set over a simmering pot of water (double boiler), stirring until smooth and glossy. Let it cool slightly.
3
In a bowl, whisk the eggs and sugar until light and frothy. Gently fold in the melted chocolate mixture.
4
Sift in the flour and cocoa powder, then gently mix until just combined. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.
5
Make the salted caramel: melt the sugar in a saucepan over medium heat until it turns a deep amber color. Carefully pour in the heavy cream and add the sea salt. Bring to a simmer and cook until the caramel thickens slightly. Let cool completely.
6
Melt the milk chocolate and stir in the remaining heavy cream until smooth, creating a ganache.
7
Assemble the cake: spread the cooled salted caramel evenly over the cooled cake. Top with the milk chocolate ganache. Refrigerate for at least 2 hours to allow the cake to set.
8
Before serving, garnish the cake with a sprinkle of sea salt and chocolate shavings.
