Chocolate cake with caramel

The Internet edition “Russian Athens” continues to publish culinary recipes from Irina Fedotova. Today we have an easy-to-prepare and very tasty cake with chocolate biscuit, delicate caramel cream – mousse of boiled condensed milk and cream.

For decoration, caramelized oranges, boiled condensed milk and white chocolate sprinkles are perfect in color.


2 chocolate biscuits with a diameter of 20 cm. 400 gr. chilled cream from 30% fat 400 gr. boiled condensed milk + 100-200 gr. for impregnation, decoration 80 gr. water 10 gr. gelatin caramelized oranges white chocolate sprinkles.


To prepare the cream, beat the chilled cream until soft peaks. Little by little we introduce boiled condensed milk, mix. Dilute a little condensed milk in water and soak the gelatin. The gelatin should completely dissolve, you can warm up the mass a little in the microwave and cool it down. Add the gelatinous mass to the cream, mix. We need two chocolate biscuits and an impregnation. You can buy a biscuit ready-made or bake your favorite. For impregnation, you can use sugar syrup, fruit juice, or, for a richer caramel taste, dilute boiled condensed milk in a warm form. We collect the cake. We put the first biscuit, soak it. We put part of the cream, we leave a little cream to decorate the cake. We put the second biscuit, impregnation + cream. We leave the cake in the refrigerator for several hours. Remove from the mold, coat the sides with cream and sprinkle with chocolate sprinkles. Top with boiled condensed milk and caramelized oranges.

Enjoy your tea!

Don’t forget to watch the video

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