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Patrice Demers’ Chocolate Cake with Caramel Sauce and Vanilla Cream
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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
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.
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter eight 125 ml (1/2 cup) ramekins.
In a bowl, over a double boiler or in the microwave oven, melt the chocolate and butter. Let cool and add the egg yolks with a whisk. Set aside.
Meanwhile, in another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and beat until the meringue is pliable and shiny.
With a spatula, fold the meringue into the chocolate mixture.
Divide the batter among the ramekins. Bake for about 8 minutes. Let rest for 2 minutes before serving.
In a bowl, combine all the ingredients.
Garnish the cake with a spoonful of sweet cream and caramel sauce.
Note from Ricardo
The uncooked batter will keep for up to 4 days in the refrigerator.