Patrice Demers’ Chocolate Cake with Caramel Sauce and Vanilla Cream
Ингредиенты
- 1/2 cup (125 ml) sugar
- 1/4 cup (60 ml) water
- 1 tablespoon (15 ml) corn syrup
- 1/3 cup (75 ml) 35% cream
- 2 tablespoons (30 ml) salted butter
- 6 oz (170 g) 60% dark chocolate, coarsely chopped
- 1/4 cup (60 ml) unsalted butter
- 2 egg yolks
- 3 egg whites
- 3 tablespoons (45 ml) sugar
- 1/2 cup (125 ml) cream
- 1 tablespoon (15 ml) sugar, approximately
- Fresh vanilla seeds, to taste or 1/2 teaspoon (2.5 ml) vanilla extract
Инструкция
- In a saucepan, bring the sugar, water, and corn syrup to a boil and cook until the caramel takes an amber colour.
- Remove the pan from the heat and slowly add the cream to avoid thermal shock.
- Return the caramel to the heat and bring to a boil again and stir until smooth. Remove from the heat and stir in the butter. Set aside.
