Créé avec l’IA
French Salted Caramel Chocolate Opera
100 min 1454 kcal par portion Avancé
Ingrédients
4 Portions
- dark chocolate200 g
- unsalted butter150 g
- caster sugar200 g
- large eggs3 pieces
- almond flour100 g
- salted caramel100 g
- chopped almonds50 g
- crème fraîche100 g
- chocolate glaze50 g
Instructions
- 1
Preheat your oven to 180°C (356°F). Line a rectangular baking tray (about 20x30 cm) with parchment paper.
- 2
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pan of simmering water. Stir until smooth, then set aside to cool slightly.
- 3
In a large bowl, whisk the eggs and caster sugar together until pale and fluffy.
- 4
Gently fold in the almond flour, followed by the melted chocolate and butter mixture. Mix until just combined.
- 5
Pour the batter into the prepared tray and spread evenly. Bake for 15-18 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely.
- 6
Once cooled, carefully slice the cake horizontally into two even layers.
- 7
Spread the salted caramel evenly over the bottom cake layer. Sprinkle the chopped almonds over the caramel.
- 8
Place the second cake layer on top, pressing gently.
- 9
