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Hannah Obee's Salted Caramel Chocolate Cake

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“This cake is unreal! It is so scrumptious and I only allowed myself a tiny taste! Delizzzzous! Thi cake is one of the final three in the 20th birthday cake competition at BBC Good Food. This dark, rich, moist delectable cake is one of the desserts we are serving for our Thanksgiving Dinner. All family members are invited and we fill up the DR, the patio off the DR, the two lobbies and the hallways! Good Food magazine, November 2009 issue.:) The recipe calls for golden syrup and since the recipe is English, I think it called for Lyle's Golden Syrup. I know it can be found in NYC & other large cities - we found it in a specialty store here in South Miami. A good substitute - Steen's Cane Syrup - good luck. That is what came up when I googled it ;)”
1hr 55mins

Ingredients Nutrition


  2. Pour 100ml (3/8 cup) water into large saucepan.
  3. 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.
  4. Swirl the pan occasionally to prevent sticking but Do Not STIR.
  5. Turn off the heat and carefully whisk in the butter, double cream and creme fraiche - it will bubble up quite high! (Be CAREFUL).
  6. Whisk until smooth, then leave to cool until slightly set.
  7. *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.
  9. Heat oven to 180C/160Cfan/gas 4. (356ºF).
  10. Grease a 23cm (9") springform cake pan and line the base with parchment paper.
  11. Melt chocolate, butter and milk in a large pan over a low heat, stirring until smooth.
  12. Remove from heat, then beat in the sugar and vanilla.
  13. Cool slightly.
  14. Beat the egg yolks and creme fraiche together, then mix this into the chocolate mixture, followed by the flour and baking powder.
  15. Whisk the egg whites in a clean bowl until stiff peaks form.
  16. Stir a third of the egg whites into the cake mix, then gently fold in the rest along with the sea salt.
  17. Pour into the prepared pan and bake 40-50 mins until firm to touch.
  18. Leave to cool for 20 mins, then remove from pan and finish cooling on wire rack.
  20. Heat the chocolate and cream together over a low heat until the chocolate has melted.
  21. Pour into bowl to cool.
  23. Slice the cooled cake in half horizontally.
  24. Sandwich together with some of your caramel - you may not need it all, but be generous in order to balance the bittersweet ganache topping.
  25. Spread the ganache over the top of the cake and sprinkle with some sea salt crystals and truffles, if you like.

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