Salted Caramel Entremet
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Moist sponge cake filled with salted caramel, topped with a rich caramel glaze and crunchy sea salt.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 150 gunsalted butter(softened)
- 2 egglarge eggs(at room temperature)
- 100 mlwhole milk
- 10 gsea salt
- 100 gfinely chopped dark chocolate(high-quality)
- 50 mlheavy cream
- 100 gcane sugar
- 5 gcoarse sea salt
- 100 gcaramel sauce(homemade or store-bought)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20x20cm baking dish.
Tip: To ensure the cake releases easily, make sure to grease the dish well and dust it with flour.
- 2
In a medium bowl, whisk together flour and granulated sugar.
Tip: Whisk until the mixture is well combined and there are no lumps.
- 3
In a large bowl, whisk together butter and eggs.
Tip: Whisk until the mixture is light and fluffy.
- 4
Gradually add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Be careful not to overmix.
- 5
Add the milk and whisk until the mixture is smooth.
Tip: Make sure the mixture is well combined.
- 6
Pour the batter into the prepared baking dish and smooth the top.
Tip: Make sure the batter is evenly distributed.
- 7
Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Tip: Keep an eye on the cake while it's baking.
- 8
Remove the cake from the oven and let it cool in the dish for 5 minutes.
Tip: This will help the cake to release easily.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: This will help the cake to retain its shape.
- 10
To make the caramel sauce, combine the cane sugar, heavy cream, and melted butter in a medium saucepan.
Tip: Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
- 11
Bring the mixture to a boil and cook, stirring occasionally, until the caramel turns a deep amber color.
Tip: Be careful not to burn the caramel.
- 12
Remove the saucepan from the heat and stir in the finely chopped dark chocolate until melted.
Tip: This will give the caramel a rich and velvety texture.
- 13
Pour the caramel sauce over the cooled cake and smooth the top.
Tip: Make sure the caramel is evenly distributed.
- 14
Sprinkle the coarse sea salt over the top of the caramel.
Tip: This will add a nice textural element to the cake.
- 15
Serve the cake chilled, garnished with additional coarse sea salt if desired.
Tip: This will help the flavors to come together.
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