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CHOCOLATE CARAMEL CAKE
Chocolate Caramel Cake

What you need

For the cream caramel:

  • 2 cream caramels from the chilled section (2 x 125g)
  • 2 cl GRAND MARNIER® liqueur®


For the chocolate cake:

  • 40 g ground almonds
  • 115 g caster sugar
  • 80 g flour
  • 5 cl whipping cream
  • 3 g baking powder
  • 35 g dark chocolate 75%
  • 20 g cocoa powder
  • 50 g butter
  • 1 large egg (60 g)
  • 5 cl GRAND MARNIER® liqueur®

How to make it

Preparation time:

  • 5 min for the cream caramel
  • 15 min for the chocolate cake

Bake for: 25 min

  • Mix the cream caramel with the GRAND MARNIER® and chill.
  • To make your chocolate cake: sieve the flour, baking powder and cocoa powder together, then add the ground almonds. Melt the chopped chocolate with the butter.
  • Mix the egg and sugar without forming peaks, then add the cream. Incorporate the chocolate and melted butter, then the sieved dry ingredients.
  • Pour this mixture in an 18-cm cake tin and bake at 180° C in a conventional oven for around 25 min. Slide a knife in: it should come out clean.
  • Drench the cake in 5 cl GRAND MARNIER® liqueur. Leave to cool. Just before serving, coat the cake with cream.

Chef's tip

Other alternatives to chocolate: yoghurt cake or orange cake. These versions go wonderfully with the cream caramel flavoured with GRAND MARNIER®.

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