Chocolate and Caramel Dessert with Cowberries Recipe
Do you want a restaurant dessert in the autumn days? You can cut out even circles for a spectacular presentation or just crumble the cake in layers, pouring cream and caramel-it will be equally delicious. The cake looks like a brownie. Tip: infused dessert in the Assembly tastes better when soaked. Sour berry dilute the obvious sweetness. It turns out the perfect taste!
After 10 minutes, pierce with a skewer and remove if the cake is ready. Put it in a bag if you do it in advance.
For caramel. In a saucepan with a thick bottom, add sugar and start to heat it, stirring quickly.
Keep on fire until caramel color.
Pour in the cream in a thin stream, stirring.
Cool the caramel, pour it into a container with a lid and put it in the refrigerator. This caramel is good with ice cream, and if you add a couple of pinches of salt, we get salted caramel, we tried both. Very tasty!
For the cream, beat the cream+powder.
Break the chocolate.
Melt in a water bath and allow to cool slightly.
A spoon to transfer the chocolate into the cream.
And so on in batches.
Cool the cream.
Store in a container with a lid. The cream is delicious in itself. There are already leftovers.
Assembly. For a beautiful presentation, cut out a circle from the cake.
Lubricate the base with caramel.
Apply a layer of cream. Here you can layer berries.
Press the new circle cake. Lubricate with caramel.
Press lightly with the final circle of cake.
Apply caramel and sprinkle with cranberries for contrast.