Gold Caramel Cake

The Chocolate Academy

Servings

22-24

Prep Time

4-6 hours

Cook Time

15 minutes

Category

Desserts

The combination of Gold Chocolate and Caramel is a heavenly match! Raise your desserts to another level with this recipe from our expert Chefs at The Chocolate Academy!

Gold Caramel Cake

Ingredients

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    • 210 grs Butter

    • 155 grs Raw Sugar

    • 200 grs Whole Eggs 

    • 160 grs Callebaut Caramel Filling

    • 180 grs Bread Flour (you can also use All purpose flour)

    • 130 grs Almond Flour

    • 5 grs Baking Powder

    • 35 grs Even Cream 35%

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    • 125 grs Even Cream 35%

    • 12.5 grs Honey

    • 12.5 grs Glucose Syrup

    • 150 grs Callebaut Gold Chocolate

    • 125 grs Even Cream 35% (keep in fridge until ready to use)

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    • 350 grs Callebaut Gold Chocolate

    • 45 grs Grapeseed Oil (or any neutral oils)

    • 100 grs Chopped Roasted Hazelnuts

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    • Pavoni Pastel Mould

    • Pavoni Piping Bag Elite 45

    • Mona Lisa Crispearls Salted Caramel

    Directions

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      1. Whisk the butter and sugar until white and fluffy.

      2. Add the eggs, Callebaut Caramel filling, flour, almond powder and baking powder and mix until well combined.

      3. Pour the cake mixture into the Pavoni Pastel mould. Fill only half the cavities as the cakes will rise, and bake at 170°C for 12-15 minutes or until baked.

      4. Remove from oven, allow to cool down and place the mould into the freezer for 30 minutes or until you are ready to glaze. This will allow your glaze to catch better on your cakes.

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      1. In a heavy sauce pan add 125grs of the Even cream, honey, glucose syrup and bring to a boil.

      2. Pour the cream mixture on top of the Callebaut Gold chocolates and mix until all the chocolate has melted. Top up with the remaining 190grs of the cold Even cream and continue mixing until everything is well combined. Store in the fridge for 3-6 hours or overnight.

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      1. Melt the Callebaut Gold chocolate in the microwave and add the oil and chopped nuts to it. Mix well and let the mixture cool until it reaches 30-32°C.

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      1. Remove the cakes from the freezer, unmould and glaze with the Gold Gourmand Glaze on all sides. (Tip - if your cakes are not straight on top, you can slice off a thin layer to make it more even).

      2. Remove the Gold Whipped Ganache from the fridge and whip until it forms soft peaks (do not over whip).

      3. Pour the whipped cream into the piping bag and decorate the top of each cake in the way you prefer.

      4. Decorate with the Callebaut Crispearls Caramel and serve.