Triple Chocolate Salted Caramel Decadant

Updated at: Thu, 17 Aug 2023 02:57:06 GMT

Step 1

Melt chocolate over a bain marie low heat

Step 2

Whisk melted butter into melted chocolate

Step 3

Whisk in caramel and heavy whipping cream

Step 4

Allow to cool to just above room tempurature

Step 5

Beat egg whites to stiff peaks

Step 6

When chocolate has cooled separate into equal parts

Step 7

Whisk half of the egg yolks into each bowl Do not over mix

Step 8

Into 1 bowl fold in egg whites, Then fold in second bowl of chocolate. Finally gently fold remain egg whites. Trying to keep some aeration from the egg whites intact.

Step 9

Prepare 2 12" round cake pans. Lightly butter the inside of the pan and line the bottom with parchment paper. Encapsulate the bottom and sides of the pans with plastic food wrap the tin foil so that you have a water tight seal.

Step 10

Preheat oven to 200 degrees

Step 11

Split the mixture evenly between the pans. Lightly shake pan and or tap in on the counter to get the batter to evenly disperse. Go over the top of the batter with a torch to remove any air bubbles.

Step 12

Place pans in a baking sheet that has sides. place in oven and add water to just before toe top edge of the cookie pan.

Step 13

Cook at 200 for 1 hour then remove and place cake pans on cooling racks. Once cool refrigerate over night.

Step 14

To serve heat the outside bad lightly with a torch the release the ring. Slide cake onto preferred cake dish. I use a long cake knife that I keep worm in hot eater. Also,I recommend cleaning the knife after every cut to preserve the integrity of the slice.

Step 15

This cake freezes very well for months in an airtight container and will last in the fridge for weeks in an airtight container.

Step 16

Decorate each slice with caramel drizzles. Enjoy.

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