Caramel chocolate cake

1. Stage

For cooking, use a mold with a diameter of 20 cm. Lubricate the mold a little with oil and cover the bottom with parchment. Smash the cookies with a blender into crumbs, add cocoa and soft butter, mix well and put the crumbs in a mold, distribute along the bottom and sides, tamp a little, put in the refrigerator for 30 minutes, then put in a preheated oven to 200 degrees and bake 10 minutes. Chill. For caramel, pour sugar into a saucepan and put on a slow fire, melt to light brown, remove from heat and add cream. Put on the fire again and cook until completely dissolved. Let the caramels cool slightly and pour onto the base.

2. Stage

In a larger bowl, mix the yolks with starch, powdered sugar and milk 4 tbsp. l Pour gelatin with cold water so that it swells. Pour the rest of the milk into the pan, add the broken chocolate and put on a small fire, heat until the chocolate has completely melted. Then slowly add the egg mixture to the milk, stirring constantly. Remove from heat and add the swollen gelatin. Mix until gelatin is completely dissolved, cool and pour on a layer of caramel, refrigerate overnight.

3. Stage

Remove the cake from the mold and transfer to a beautiful dish.

4. Stage

Beat the chilled cream with icing sugar with a mixer until the peaks are hard. Garnish the cake with whipped cream on top with a pastry bag.

5. Stage

Sprinkle cocoa on top through a strainer.

6. Stage

Bon Appetit!!!

7. Stage

Chocolate caramel cake is very tender, delicious and surprisingly beautiful. Such a cake is sure to decorate any celebration, the preparation itself is not too complicated, but a bit troublesome. Chocolate cake looks like a work of art, it is moderately chocolate, caramel is tender and slightly liquid. It will be delicious with warm milk, tea or coffee. This cake is sure to become your favorite masterpiece, guests will be delighted.