Chocolate Caramel (Easter) Cake
A community recipe by MariavilNot tested or verified by Nigella.com
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Oven 160 C/gas 3. Grease and base 2x18 cm cake tins Choc + liqueur in water bath until melted, remove from heat and stir until just mixed Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little flour in between. Sift in the remaining flour, add the almonds and melted choc/liqueur and gently fold together until just combined. Divide evenly between the tins, levelling the surfaces. Bake in the oven for 35-40 mins, or until a skewer comes out clean. Leave to cool in the tins for 15 mins then turn out on wire rack to cool completely. Make the filling: whip the cream to soft peaks. Put 1 cake, flat side up, on a plate, spread out the dulce de leche, then top with the cream. Sandwich the other cake. chill for about 40 mins to firm up the cream and make it easier to cut. Dredge with icing sugar and decorate with the eggs (or decorations of your choice). Cut with a serrated knife.
Oven 160 C/gas 3. Grease and base 2x18 cm cake tins Choc + liqueur in water bath until melted, remove from heat and stir until just mixed Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little flour in between. Sift in the remaining flour, add the almonds and melted choc/liqueur and gently fold together until just combined. Divide evenly between the tins, levelling the surfaces. Bake in the oven for 35-40 mins, or until a skewer comes out clean. Leave to cool in the tins for 15 mins then turn out on wire rack to cool completely. Make the filling: whip the cream to soft peaks. Put 1 cake, flat side up, on a plate, spread out the dulce de leche, then top with the cream. Sandwich the other cake. chill for about 40 mins to firm up the cream and make it easier to cut. Dredge with confectioners' sugar and decorate with the eggs (or decorations of your choice). Cut with a serrated knife.
Introduction
Fabulous cake courtesty of Delicious magazine (UK, April 2006)
Fabulous cake courtesty of Delicious magazine (UK, April 2006)
Ingredients
Serves: 8
Metric
Cups
For the Cake
- 175 grams unsalted butter (softened plus extra for greasing)
- 250 grams plain chocolate (broken up)
- 75 millilitres Amaretto liqueur
- 175 grams light brown muscovado sugar
- 4 medium eggs (beaten)
- 125 grams self-raising flour
- 125 grams ground almonds
For the Filling
- 284 millilitres double cream
- 5 tablespoons toffee
- 1 sprinkling of icing sugar (to dust)
For the Cake
- 6⅙ ounces unsalted butter (softened plus extra for greasing)
- 8⅚ ounces plain chocolate (broken up)
- 3 fluid ounces Amaretto liqueur
- 6⅙ ounces light brown sugar
- 4 medium eggs (beaten)
- 4⅖ ounces self-rising flour
- 4⅖ ounces almond meal
For the Filling
- 10 fluid ounces heavy cream
- 5 tablespoons toffee
- 1 sprinkling of confectioners' sugar (to dust)
Method
Chocolate Caramel (Easter) Cake is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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