Salted butter caramel cake
Preparation time: 35 minutes, plus cooling and chilling
Cooking time: 45 minutes
For the caramel biscuit:
100g (3½oz) salted butter, plus extra for greasing
225g (7½oz) digestive biscuits
300g (10oz) golden caster sugar
2 tbsp water
100ml (3½fl oz) single cream
2 pinches of sea salt
For the chocolate sponge:
100g (3½oz) unsalted butter, plus extra for greasing
200g (7oz) dark chocolate, roughly chopped
150ml (¼ pint) milk
4 eggs, separated
125g (4oz) golden caster sugar
100g (3½oz) plain flour
For the chocolate glaze:
200g (7oz) dark chocolate, chopped
200ml (7fl oz) single cream
To make the caramel biscuit, grease 2 x 22cm (8½in) diameter sandwich cake tins and line the bases with baking paper.
Put the biscuits into a food processor and whizz to fine crumbs. Put the sugar and water into a heavy-based saucepan and dissolve over a low heat. Increase the heat and cook until it forms a lovely amber caramel.
Remove from the heat and carefully stir in the cream, followed by the butter and salt. Stir the biscuit crumbs into the caramel, then divide equally between the prepared tins and press down with the back of a spoon. Place in the freezer to set.
To make the sponge, preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease a deep 22cm (8½in) diameter loose-bottomed cake tin and line with baking paper. Melt the chocolate, butter and milk together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
In a large bowl, whisk the egg yolks and sugar together using an electric hand whisk until pale and fluffy. Stir in the chocolate mixture, then fold in the flour. In a clean, dry bowl, whisk the egg whites to soft peaks, then gently fold into the chocolate mixture.
Remove the caramel biscuit discs from the freezer and remove from the tins, discarding the lining paper. Place one of the discs on the bottom of the prepared loose-bottomed cake tin and spread with half of the cake mixture. Lay the other caramel disc on top and cover with the remaining cake mixture.
Bake in the oven for 25–30 minutes until the cake is just cooked – it should be almost undercooked for extra gooeyness. Leave to cool in the
tin for 10 minutes, then turn out on to a cooling rack to cool completely.
To make the glaze, put the chocolate into a heatproof bowl. Put the cream into a saucepan and heat to simmering point, then pour one-quarter over the chocolate. Leave for 1 minute until the chocolate starts to melt, then gently stir in the rest of the cream until smooth and glossy.
Using a palette knife, cover the cooled cake with the chocolate glaze. Chill in the refrigerator until set before serving.
For more amazing recipes snap up Chocolat: Chocolate Recipes For Desserts, Truffles, Cakes And Other Treats From Baking Mad's Eric Lanlard, £18.99, amazon.co.uk. Published by Mitchell Beazley.
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