Salted Chocolate Charlotte

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8in) round cake pan.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, and a pinch of salt. Set aside.

3. 3

   In a large mixing bowl, combine the sugar and eggs. Beat until light and fluffy.

   Tip: Beat until pale and creamy.

4. 4

   Add the butter and mix until combined.

5. 5

   Gradually add the flour mixture and mix until just combined.

   Tip: Don't overmix.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

7. 7

   Bake for 25-30 minutes or until a toothpick inserted comes out clean.

   Tip: Let cool in the pan.

8. 8

   To make the salted caramel sauce, heat the cream in a small saucepan over medium heat until simmering.

   Tip: Be careful not to boil.

9. 9

   Add the caramel sauce and stir until combined. Let cool slightly.

10. 10

    To make the ganache, heat the cream in a small saucepan over medium heat until simmering.

    Tip: Be careful not to boil.

11. 11

    Remove from heat and add the chocolate, stirring until smooth.

    Tip: Add the butter and mix until combined.

12. 12

    To assemble the charlotte, place a layer of cake in the bottom of the cake pan.

    Tip: Top with a layer of salted caramel sauce.

13. 13

    Repeat the layers, finishing with a layer of cake and ganache.

    Tip: Refrigerate for at least 2 hours to set.