Hannah Obees Salted Caramel Chocolate Cake Recipes

Steps:

• FIRST MAKE THE CARAMEL:.
• Pour 100ml (3/8 cup) water into large saucepan.
• Add the sugar and golden syrup, gently cook until melted, then turn up the heat a bit and cook until the caramel is a dark goldenbrown colour.
• Swirl the pan occasionally to prevent sticking but Do Not STIR.
• Turn off the heat and carefully whisk in the butter, double cream and creme fraiche - it will bubble up quite high! (Be CAREFUL).
• Whisk until smooth, then leave to cool until slightly set.
• *You can make this up to 3 days in advance and chill in the fridge - just gently reheat until soft enough to spread before assembling the cake.
• NOW MAKE THE CAKE:.
• Heat oven to 180C/160Cfan/gas 4. (356ºF).
• Grease a 23cm (9") springform cake pan and line the base with parchment paper.
• Melt chocolate, butter and milk in a large pan over a low heat, stirring until smooth.
• Remove from heat, then beat in the sugar and vanilla.
• Cool slightly.
• Beat the egg yolks and creme fraiche together, then mix this into the chocolate mixture, followed by the flour and baking powder.
• Whisk the egg whites in a clean bowl until stiff peaks form.
• Stir a third of the egg whites into the cake mix, then gently fold in the rest along with the sea salt.
• Pour into the prepared pan and bake 40-50 mins until firm to touch.
• Leave to cool for 20 mins, then remove from pan and finish cooling on wire rack.
• FOR THE GANACHE:.
• Heat the chocolate and cream together over a low heat until the chocolate has melted.
• Pour into bowl to cool.
• TO ASSEMBLE:.
• Slice the cooled cake in half horizontally.
• Sandwich together with some of your caramel - you may not need it all, but be generous in order to balance the bittersweet ganache topping.
• Spread the ganache over the top of the cake and sprinkle with some sea salt crystals and truffles, if you like.