Chocolate Caramel Poke Cake

Ingredients for 1 servings:

• 250 g butter, soft
• 225 g sugar
• 1 tsp vanilla paste
• 1 pinch of salt
• 2 eggs, size M
• 250 g flour
• 60 g cocoa powder
• 3 tsp cream of tartar baking powder
• 200 ml coffee, cold
• 250 ml milk
• 20 g cream pudding powder
• 250 ml whipped cream
• 130 g caramel cream, e.g. B. Dulce di Leche

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 50 minutes

for 16 pieces

1. Lightly grease and flour a square springform pan (24 cm, or alternatively a round springform pan 26 cm Ø). Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan-assisted). 2. Beat the butter, 200 g sugar, vanilla paste and a pinch of salt with the whisk of a hand mixer for 5 minutes until very creamy. Beat in the eggs, one at a time, for 30 minutes each. Mix the flour, cocoa powder and baking powder and stir in alternately with the coffee. 3. Spread the batter into the pan and bake in the hot oven on the middle rack for 30 minutes. 4. Halfway through the baking time, prepare the pudding. Bring the milk to a boil in a saucepan, stir the pudding powder and 25 g sugar into 50 ml cream until smooth. Add to the boiling milk and bring to a boil while stirring well. Remove from the heat, stir in 100 g caramel cream and set aside, stirring occasionally. 5. Remove the baked chocolate cake from the oven and immediately use a wooden spoon handle (1 cm diameter) to pierce holes about 3 cm deep at 2 cm intervals. Spread the still warm pudding on top so that it runs into the holes. Tap the dish a few times on the work surface so that the pudding sinks into the holes. Let cool for 30 minutes, then cover with cling film and chill in the refrigerator for at least 2 hours. 6. Before serving, whip the remaining cream and spread it on the cake. Mix the remaining caramel cream with 1-2 teaspoons of hot water until smooth and decorate the cake.