John Myers
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Chocolate Walnut Cake with Salty Caramel Sauce
The perfect chocolate walnut cake with salty caramel sauce recipe with a picture and simple step-by-step instructions.
caramel sauce
- 200 g Flour
- 200 g Butter
- 50 g Unsweetened cocoa
- 0,5 packet Baking powder
- 350 g Cane sugar
- 4 Eggs
- 28 cm Springform pan
- 130 g Cane sugar
- 100 g Butter
- 150 ml Evaporated milk 15% fat
- 0,5 tsp Coarse sea salt
chocolate cake
- Mix the flour, baking powder and cocoa – melt the butter and mix in the sugar, leave to cool. Stir the eggs into the butter sugar mixture. Preheat the oven to 185 ° C fan oven.
- Fold in the flour mixture and stir in half of the walnuts. Pour the batter into a buttered springform pan, sprinkle the remaining nuts on top and bake the cake for 25-30 minutes.
caramel sauce
- Heat the butter and sugar in a saucepan and bring them to melt while stirring, stirring until the sugar has completely dissolved and the caramel begins to brown – now carefully add the milk gradually as soon as everything is frothing, remove it from the flame and keep stirring, pour into a heat-resistant bowl and let cool.
- Soak the pot immediately !!!
- Drizzle the slightly cooled cake with the sauce and serve with the remaining sauce.
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