Chocolate Caramel Cake

Ingredients for 1 servings:

• 150 g dark chocolate
• 200 g butter
• 250 g brown sugar
• 3 eggs, size L
• 150 g flour
• 4 tbsp cocoa powder
• 100 g Choco Chunks (whole milk)
• 12 pieces of confectionery (Toffifee)
• 120 g flour
• 100 g hazelnuts, ground
• 300 g sugar
• 100 g cocoa powder
• 1 packet of baking powder
• 1 pinch of salt
• 60 ml sunflower oil or rapeseed oil
• 200 ml buttermilk
• 2 eggs, size L
• 3 eggs, size L
• 80 g sugar
• 1 pinch of salt
• 120 g flour
• 1 tsp baking powder
• 5 cl Amaretto for soaking
• 100 ml caramel sauce
• 2 cl Amaretto
• 250 g mascarpone
• 1 packet of vanilla sugar
• 10 tsp San-apart
• 200 ml cream
• 200 g cream
• 200 g nougat chocolate
• 100 g salted pretzel(s), mini
• 200 g caramel cream (e.g. Original Muh-Muhs spread)
• 30 g cocoa powder
• 60 ml water, hot
• 200 g butter
• 50 g powdered sugar
• 1 tsp salt
• 300 g dark chocolate (e.g. Ritter Sport 80%)
• 150 g white chocolate coating
• 1 tbsp oil
• 6 tbsp cream (white chocolate cream)
• n. B. Decor, possibilities in the text
• Fat for the mold

Instructions

Working time approx. 3 hours; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 1 day 4 hours 35 minutes

salty sweet temptation, for 26 cm springform pans, approx. 16 pieces

For the brownie base: Preheat the oven to 180°C (top/bottom heat). Line a 26 cm springform pan with baking paper and grease the sides. Melt the chocolate and butter. Whisk the sugar and eggs together and stir into the chocolate-butter mixture. Mix the flour with the cocoa and stir in. Fold in the Choco Chunks and pour the batter into the pan. Then insert the Toffifee and bake the batter for 35 minutes. Let the base cool in the pan. For the hazelnut-chocolate base: Preheat the oven to 180°C (top/bottom heat). Line a 26 cm springform pan with baking paper and grease the sides. Mix the dry ingredients. Add the wet ingredients and stir everything together. Pour the batter into the pan and bake for 35 minutes. Let the base cool in the pan. For the sponge cake base: Preheat the oven to 180°C (top/bottom heat). Line a 26 cm springform pan with baking paper and grease the sides. Beat the eggs on high for about 8-10 minutes until light and foamy, slowly adding the sugar and salt. Mix the flour and baking powder in a separate bowl. Sift the flour mixture onto the egg mixture and gently fold in. Bake for 20-25 minutes. Let the base cool in the pan. Set aside the amaretto to soak in. For the cream: Mix the caramel sauce, amaretto, mascarpone, and vanilla sugar with 5 teaspoons of San-apart. Whip the cream with 5 teaspoons of San-apart until stiff peaks form and fold into the caramel cream. For the ganache: Heat or melt the cream and chocolate in a saucepan, then let it cool completely and then whisk. Set aside the caramel cream and mini pretzels for later. For the frosting: Melt the chocolate. Mix the cocoa powder with the hot water until a thick paste forms. Place the butter in a large bowl and beat on high speed until light and fluffy. Add the powdered sugar and salt. Add the cocoa paste and stir in. Add the slightly cooled, melted chocolate and stir in, then beat on high speed. For the chocolate drip: Melt the chocolate coating and stir in the oil and chocolate cream. Then assemble the cake: Remove the layers from the molds and cut a straight top edge. First, place the brownie layer on a plate and place a cake ring (approx. 15 cm high) around it. Next, prepare the cream and pour it directly onto the brownie layer, then place the hazelnut-chocolate layer on top. Pipe the ganache in a ring over the hazelnut-chocolate layer and spread the caramel cream in the center. Crumble the mini pretzels on top. Place the sponge cake base on top and soak in Amaretto. Place the cake in the ring in the refrigerator for at least 3 hours, preferably overnight. After the cooling time, loosen the cake ring and spread the frosting over the cake. Prepare the chocolate drip and chill the cake while it cools. Spread it over the top of the cake and let it slightly overflow the edges. Immediately decorate the cake so that the decorations stick to the chocolate. Suitable decorations include ice cream cones, popcorn, pretzels, Rocher chocolates, chocolate bonbons, cream moo moo candy, Kinder minis, Maltesers, donuts, Mikados, caramel wafers, cookies, leftover frosting, etc. Chill the cake until ready to serve. Cut the cake into about 16 slices.