Patrice Demers’ Chocolate Cake with Caramel Sauce and Vanilla Cream

Instructions

1. 1

   In a saucepan, bring the sugar, water, and corn syrup to a boil and cook until the caramel takes an amber colour.

2. 2

   Remove the pan from the heat and slowly add the cream to avoid thermal shock.

3. 3

   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.