Chocolate Caramel Cupcakes

These “mini” Chocolate Caramel Cupcakes are an easy dessert to prepare. As I am convinced that we never have enough chocolate cupcake recipes in our repertoire, try this one. These Chocolate Caramel Cupcakes are a light pastry with a rich chocolate caramel filling. Add a cloud of icing sugar at the last minute to give them a nice look.

First, here is the list of the different ingredients you will need to prepare the Chocolate Caramel Cupcakes that serves 6 

  • 7 oz (200 g) caster sugar
  • 2 oz (50 g) water
  • 1 small cup (200 ml) whipping cream
  • 2 Tbsp (30 g) butter
  • 2 Tbsp (30 g) honey
  • 4 oz (100 g) dark chocolate
  • 1 Tbsp sea salt flakes

For the Dough:

  • 2 oz (50 g) dark chocolate
  • 1/2 cup (120 g) butter
  • 2 free range eggs
  • 1/4 cup (60 g) flour

Now, here are the different steps you will need to follow to make the Chocolate Caramel Cupcakes with a preparation of 30 minutes and a cooking time of 20 minutes

Start by boiling the sugar with the water for about 5 minutes on high heat until large bubbles form on the surface. Off the heat, add the boiling whipping cream, the honey and the chopped chocolate. Then, put on heat again for 5 minutes stirring constantly.

After that, add the butter and the sea salt flakes, smooth well your batter and take 1/2 cup (120 g) of this chocolate caramel fudge. Pour the rest of your preparation into a square baking pan lined with parchment paper. Let cool and harden, then cut your caramel fudges into small squares.

Turn on your oven at 350°F or 180 °C. For the dough, gently melt the 2 oz or 50 g chocolate with the butter. Add 1/2 cup chocolate caramel fudge, the beaten whole eggs and the flour.

Place a square of caramel fudge in each mini cupcake tin and finally divide your dough evenly between the mini cups. Bake for about 10 minutes. As soon as your little cupcakes are cooked, take them out of the oven and after a few minutes, remove the cupcakes from the tin and let them cool on a rack.

Tip: If you run out of time, you can buy the chocolate caramel fudges. In this case, melt 120 g  of these fudges for the recipe with 2 tablespoons milk.

Côté Table, Saint Valentin

Côté Table, Saint Valentin brings you today to the sweet thing. But I also want to give you here a nice option for an easy but festive Dinner !

Now, If you make one Cake this month… Make the Flourless Chocolate Layer Cake with Walnuts. This beauty, from the light, velvety base to the creamy but also crunchy topping, is a treat. With its light and airy whipping cream, it will make a great ending to a Valentine’s Day dinner.

Now let’s have a glance at the rest of the menu. To start, a heart shaped dish filled with Carrots with Lime. Then this subtle but hearty Dish called Hake Brandade with Parsley uses only natural ingredients. It is the ideal antidote to a dreary February day !

Côté Table, Saint Valentin

Côté Table, la Saint-Valentin vous amène aujourd’hui de la douceur. J’aimerais cependant aussi vous proposer ici une agréable option pour un dîner facile et festif !

Maintenant, si vous ne faites qu’un gâteau ce mois-ci… Faites le Gâteau au Chocolat fourré Noix et Chantilly. Cette merveille, depuis sa base légère et veloutée à la garniture crémeuse mais aussi croustillante, grâce aux noix, est un vrai régal. Avec sa crème fouettée, légère et aérée, il fera une belle fin de dîner de la Saint-Valentin.

Enfin, jetons un coup d’oeil au reste du menu. D’abord un joli plat en forme de coeur avec des Carottes au Citron Vert. Ensuite ce plat délicat mais généreux qui est la Brandade de Colin et Persil. Elle est à base d’ingrédients naturels. Enfin, c’est l’antidote idéal contre un mois de Février morne !

Flourless Chocolate Layer Cake with Walnuts

This Flourless Chocolate Layer Cake with Walnuts is pure pleasure. Chocolate is for me the ultimate luxury the world of food has to offer. Chocolate is intense and insanely rich. The beauty of chocolate is that it really is the most compelling food. I baked this Cake for my son’s birthday and we still talk about, one month later… 

Flourless Chocolate Layer Cake

First here is the list of the different ingredients you will need to make the Flourless Chocolate layer Cake with Walnuts that serves 8

  • 6 large free range eggs
  • 200 g caster sugar
  • 200 g dark cooking chocolate, roughly chopped
  • 60 g walnut halves
  • unsalted butter for greasing
  • 300 ml double cream

Now, here are the different steps you will need to follow to make the Flourless Layer Cake with Walnuts with a 35 minutes cooking time

Start by preheating the oven to 375°F or 180°C. Then, grease a 35cmx25cm tin and line with baking parchment. Spread the walnuts out on a baking tray and roast for 8 minutes. Allow to cool, then roughly chop and set aside until assembling the cake.

Then, increase the oven to 400°F or 200°C. First, put the egg yolks in the bowl of an electric mixer. Beat on a high speed and gradually add the 200 g caster sugar. Continue to beat until the mix is thick  and light in colour.

While the yolks are beating, put the chopped chocolate in a large heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Stir gently until the chocolate has completely melted. Turn off the heat and fold the egg yolk and sugar mix into the melted chocolate in 3 batches.

After that, put the egg whites in the clean bowl of your mixer and whisk on a high speed until stiff peaks form, then fold gently into the chocolate mix. Scrape the mixture into the prepared tin, smoothing over the surface. Bake for 18 to 20 minutes until cooked through.

Then, set aside to cool completely. Once the cake is cool, put the double cream  in the bowl of your electric mixer and whip to soft peaks, then set aside in the fridge until ready to assemble the cake.

Turn the cooled cake out onto a chopping board and remove the tin and paper. Place a second chopping board on top of the cake and flip it back over, so that the crust side of the cake is facing upwards. Trim a little bit off the short edges of the cake, then cut the cake horizontally into 3 even pieces.

Carefully transfer 1 piece of cake to a serving platter and spread 1/3 of the whipped cream over the surface. Sprinkle some roasted walnuts over the cream and place another layer of sponge on top. Repeat with the cream and tasted walnuts, then place the final layer of cake on top. Dollop and spread the remaining cream on top of the cake. Sprinkle the rest of the walnuts on top and serve.