Patrice Demers’ Chocolate Cake with Caramel Sauce and Vanilla Cream

Patrice Demers’ Chocolate Cake with Caramel Sauce and Vanilla Cream

  • Preparation 45 min
  • Cooking 20 min
  • Servings 8
  • Vegetarian
  • Nut-free
  • Gluten-free

Categories

Ingredients

  • Caramel Sauce

    • 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
  • Cake

    • 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
  • Vanilla Cream

    • 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

Preparation

  • Caramel Sauce

  • Cake

  • Vanilla Cream

  • Assembly

Note from Ricardo

The uncooked batter will keep for up to 4 days in the refrigerator.

Personal Note