Caramel Tort
This is not necessarily an easy recipe to make, it requires quite a few steps and methods, but wow! It is amazing and in my onion worth the extra effort and details. Its a sweet dessert with a smooth chocolate custard layer in between each cake layer and two kinds of caramel over top. A really exquisite dessert that looks as amazing as it tastes. You will be sad there won't be any leftovers!!
Main Ingredients
Cake Batter:
1 cup softened butter
1 cup white sugar
4 eggs
1 tsp vanilla
1 1/2 cups flour
Chocolate Filling:
1 cup semi sweet chocolate chip
1 cup butter
5 large egg whites
1 cup sugar
Glaze:
2/3 cup sugar
1/3 cup water
Caramel sauce:
1/2 cup butter
1/2 cup brown sugar
1/2 cup heavy cream
Preparation
Step 1: Preheat oven to 350F
Step 2: You will need a small round cake pan, several if you have them.
Step 3: Begin by creaming butter and then add sugar until light and fluffy.
Step 4: Beat in eggs one at a time, mixing well in between each. Add flour and vanilla and beat until smooth.
Step 5: Grease round cake pans. Divide batter into 4 equal parts. Carefully scrape batter evenly into cake pans. Batter should be no more than 1/2 inch thick in your pan.
Step 6: Bake for 10 minutes. Move to a cooling rack.
Step 7: Next make the sugar glaze. Take 2/3 cup white sugar and 1/3 cup water and place in heavy sauce pan. Over medium heat bring to a boil without stirring.
Step 8: Once the sugar boils you can stir lightly. Sugar will start to turn golden brown. A soon as it turns brown remove from heat. This will harden very fast so you need to work quickly. Take your top layer of cake and spread the glaze over it. You might want to put something under it to catch the drips. Cover evenly with the glaze. You will also want to take a sharp knife and cut or mark 10 pieces of cake into the glaze and cake. Once this hardens it is really difficult to get nice even dessert pieces.
Step 9: For the chocolate custard, melt the chocolate chips in the microwave. Meanwhile in a medium sized bowl beat the butter until glossy and smooth. 2 - 3 minutes is best.
Step 10: Place 5 egg whites and 1 cup butter in a heavy pan over low-medium heat. Whisk gently until temperature rises. You want the eggs warm but not hot.
Step 11: Remove from heat and beat until stiff peaks form.
Step 12: Fold in butter and melted chocolate. Allow to set in refrigerator until firm.
Step 13: Make the caramel sauce. Add cream, brown sugar and butter to a sauce pan. Over medium heat stir constantly and bring to a boil. Boil for one minute stirring vigorously. Remove from heat.
Step 14: Assemble your cake. Take one cake layer and place on a serving platter. Spread 1/3 of the chocolate custard over the cake, then place another layer of cake and more chocolate. Repeat with 3 layers. Place the cake layer with the sugar glaze on the top.
Step 15: Before serving pour warm caramel sauce over the entire cake.
