Chocolate Cake topped with Salted Butter Caramel Mascarpone

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Ingredients

Serves 6
Ingredients for making the chocolate cake

• 7 oz (200 g) dark chocolate (minimum 70% cocoa)
  
• 1 tbsp flour
  
• 7/8 cup (200 g) unsalted butter
  
• 5 fresh eggs
  
• 1 ¼ cups (250 g) superfine (caster) sugar

Ingredients for making the salted caramel

• 4 tbsp water
  
• 1 cup (200 g) superfine (caster) sugar
  
• 1/3 cup (75 g) salted butter
  
• 2 tbsp mascarpone

Preparation

To make the chocolate cake

• Preheat the oven to 370°F (190°C)
  
• Melt the chocolate and unsalted butter together in a bain-marie. Set a little to one side
  
• Gradually add the sugar and the eggs one by one, stirring constantly
  
• Slowly fold in the flour, constantly stirring well on a low heat
  
• Pour the mixture into a cake pan and bake in the oven for 20 minutes
  
• As soon as the cake has finished baking, quickly turn it out and set it aside
  
• You should also have set aside some of the melted chocolate that you used to make the cake mix.

To make the salted caramel

• In a saucepan (preferably cast-iron), melt the sugar and 4 tablespoons of water on a very low heat
  
• As soon as the caramel begins to form, turn the pan from side to side to mix together well
  
• Remove from the heat as soon as the caramel turns a nice amber color
  
• Add the mascarpone and salted butter
  
• Mix well until the caramel is nice and creamy, and let it cool
  
• Top the cake with the caramel and the rest of the melted chocolate from the cake mix
  
• Put the dessert in the refrigerator for a few minutes before serving.

Suggestion

Suggested drink or wines

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