Chocolate cake filled with caramel is a decadent and visually stunning dessert, perfect for serving at the end of a meal. To make it, we’ve prepared a cocoa sponge cake, which will be filled with caramel and a soft cream made from whipped cream and ricotta. The cake is finished with melted chocolate and toasted peanuts on top, giving it a crunchy surface that makes it even more irresistible. Let the cake chill in the fridge for at least an hour before serving. Here’s how to make it.
PROVA ANCHE QUESTA RICETTA
Dolce al cioccolato e caramello: la ricetta per un dessert al cucchiaio a strati super goloso
Ingredienti
PER IL PAN DI SPAGNA AL CACAO
UOVA: 4
FARINA PER TUTTI GLI USI: 120g
ZUCCHERO: 120g
CACAO IN POLVERE: 60g
AMIDO DI MAIS: 30g
SALE: 1/3 cucchiaino
PER IL CARAMELLO
ZUCCHERO: 120g
PANNA DA MONTARE: 120ml
BURRO: 40g
