Chocolate Caramel Cake

Ingredients for 1 servings:

• 200 g butter, soft
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 275 g flour
• 1 packet of baking powder
• 4 eggs
• 100 g caramel candy(s) (soft caramels)
• 25 g cocoa powder
• 1 tbsp instant coffee powder, 5 g
• 50 ml egg liqueur
• Fat for the mold
• Flour or breadcrumbs for the mold
• 200 g dark chocolate
• 1 tsp oil
• possibly caramel candy(s), chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

for a 30 cm long loaf cake

Preheat the oven to 175°C (top/bottom heat). Grease a 30 cm loaf pan and dust with flour or breadcrumbs. Put the butter in a mixing bowl and beat with the sugar, salt, and vanilla sugar until creamy. Add the eggs one at a time. Sift the flour, cocoa, and baking powder together, then stir into the egg custard with the coffee grounds and egg liqueur. Chop the caramel candies and fold into the batter. Pour the batter into the prepared loaf pan and bake for approx. 50-55 minutes. Test the doneness with a skewer. Remove from the oven, let cool slightly, and then place on a wire rack. For the glaze, melt the chocolate and oil over a pan of simmering water and brush over the cake. Sprinkle with chopped caramel candies, if desired.