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Chocolate Caramel (Easter) Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Fabulous cake courtesty of Delicious magazine (UK, April 2006)

Fabulous cake courtesty of Delicious magazine (UK, April 2006)

Ingredients

Serves: 8

Metric Cups

For the Cake

  • 175 grams unsalted butter (softened plus extra for greasing)
  • 250 grams plain chocolate (broken up)
  • 75 millilitres amaretto liqueur
  • 175 grams light brown muscovado sugar
  • 4 medium eggs (beaten)
  • 125 grams self-raising flour
  • 125 grams ground almonds

For the Filling

  • 284 millilitres double cream
  • 5 tablespoons toffee
  • 1 sprinkling of icing sugar (to dust)

For the Cake

  • 6⅙ ounces unsalted butter (softened plus extra for greasing)
  • 8⅚ ounces plain chocolate (broken up)
  • 3 fluid ounce amaretto liqueur
  • 6⅙ ounces light brown sugar
  • 4 medium eggs (beaten)
  • 4⅖ ounces self-raising flour
  • 4⅖ ounces almond meal

For the Filling

  • 10 fluid ounce heavy cream
  • 5 tablespoons toffee
  • 1 sprinkling of confectioners' sugar (to dust)

Method

Chocolate Caramel (Easter) Cake is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Oven 160 C/gas 3.
  • Grease and base 2x18 cm cake tins Choc + liqueur in water bath until melted, remove from heat and stir until just mixed
  • Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little flour in between. Sift in the remaining flour, add the almonds and melted choc/liqueur and gently fold together until just combined.
  • Divide evenly between the tins, levelling the surfaces.
  • Bake in the oven for 35-40 mins, or until a skewer comes out clean.
  • Leave to cool in the tins for 15 mins then turn out on wire rack to cool completely. Make the filling: whip the cream to soft peaks.
  • Put 1 cake, flat side up, on a plate, spread out the dulce de leche, then top with the cream.
  • Sandwich the other cake. chill for about 40 mins to firm up the cream and make it easier to cut.
  • Dredge with icing sugar and decorate with the eggs (or decorations of your choice). Cut with a serrated knife.
  • Oven 160 C/gas 3.
  • Grease and base 2x18 cm cake tins Choc + liqueur in water bath until melted, remove from heat and stir until just mixed
  • Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little flour in between. Sift in the remaining flour, add the almonds and melted choc/liqueur and gently fold together until just combined.
  • Divide evenly between the tins, levelling the surfaces.
  • Bake in the oven for 35-40 mins, or until a skewer comes out clean.
  • Leave to cool in the tins for 15 mins then turn out on wire rack to cool completely. Make the filling: whip the cream to soft peaks.
  • Put 1 cake, flat side up, on a plate, spread out the dulce de leche, then top with the cream.
  • Sandwich the other cake. chill for about 40 mins to firm up the cream and make it easier to cut.
  • Dredge with confectioners' sugar and decorate with the eggs (or decorations of your choice). Cut with a serrated knife.
  • Tell us what you think