Chocolate Caramel Gateau Recipes

CHOCOLATE CARAMEL CAKE

Steps:

• In a large mixing bowl, add eggs, milk, oil, vanilla extract and mix until smooth. Keep aside.In another mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda. Dump the dry mixture into the wet mixture, alternating with the hot water and mix until just combined.Pour batter in a greased/floured round cake pan (Dimensions: 9x3).Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean. Allow the cake to cool down completely.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

BAKED CHOCOLATE CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
• Combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. Toss with melted butter. Press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
• Bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. Remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). Return the caramel to the stove over low heat, and stir until completely liquefied. Stir in the chocolate until melted, then stir in the sour cream. Remove from heat and set aside.
• Beat the cream cheese until fluffy in an electric mixer. Add caramel mixture, and blend well, scraping the sides of the bowl occasionally. Add eggs, one at a time, scraping the bowl after each addition. Add the vanilla with the last egg. Mix until well incorporated, then pour mixture into prepared pan.
• Place pan into a hot water bath with the water coming half way up the sides of the springform pan. Bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly. Chill completely before serving.

CHOCOLATE CARAMEL GATEAU

Steps:

• Place the butter, golden syrup, water, sugar, cocoa and baking soda in a bowl and microwave on HIGH for 3 minutes.
• Stir and leave to stand for 6 minutes.
• Add the flour, baking powder and egg.
• Blend for about 30 seconds or until mixture is smooth.
• The consistency should be like that of batter.
• Pour mixture into a ring mould lined with plastic wrap.
• 'Tap'on the bench to expel any air.
• Microwave on HIGH for 5 minutes.
• Leave to stand for 10 minutes before tipping out.
• CARAMEL FILLING: Empty 1 tin of sweetened condensed milk into bowl and microwave for 6 minutes- stirring well every minute until the mixture forms a golden caramel.
• When the cake is cool, slice in half (an electric knife comes in very handy here!), and spread liberally with the caramel.
• Sift icing sugar (confectioners' sugar) over the top.
• If preferred ice with'CHOCOLATE GANACHE'!
• Break 250g of dark chocolate into small pieces and place in a bowl with 1/3 cup cream.
• Cook on MED for 1 minute only.
• Stir until smooth.
• DO NOT OVERHEAT.

CHOCOLATE CARAMEL MUG CAKE

Steps:

• Put the flour, sugar, cocoa, pecans, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil and vanilla and mix well until smooth. Add the chocolate chips and caramel pieces and submerge them in the batter. Wipe the mug to clean.
• Microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave before topping with the marshmallow creme (or vanilla ice cream) and drizzling with caramel sauce.

CHOCOLATE CARAMEL CRISPY CAKES

Steps:

• Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
• Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

CHOCOLATE CARAMEL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
• Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
• When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

CHOCOLATE CARAMEL CAKE

Steps:

• Preheat oven to 325°F.
• Lightly coat 2, 10" or 3, 8" cake pans with peanut oil (or non-stick spray if you must) and line bottoms with parchment paper and re-oil.
• Whisk flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
• With an electric mixer on high, beat eggs and the first sugar until pale and doubled in volume, about 4 minutes.
• Add mayonnaise and vanilla and beat until just combined.
• On low speed, add the dry ingredients in 3 additions, alternating with 1 1/3 cup lukewarm water in 2 additions, beginning and ending with dry ingredients.
• Divide batter evenly between the pans.
• Bake cakes, rotating half-way through, until a tester comes out clean, 25 -30 minutes.
• Cool in the pans 20 minutes and then turn out onto racks to cool completely. When cool, the cake can be made 1 day ahead, covered and refrigerated. I did this as DH likes a cold cake and it was a snap to frost.
• While the cake is baking, make the FROSTING: Put chopped chocolate in a bowl.
• Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
• Boil, DO NOT STIR, but swirl pan occationally and brush down sides with a wet pastry brush until mixture turns a deep amber color, 10-12 minutes.
• Remove from heat and whisk in cream (CAUTION: mixture will bubble and spurt).
• Return to medium heat and cook, stirring, until smooth, about 2 minutes. Pour over chocolate and stir until mixture is smooth. Let cool, stirring occasionally.
• Using an electric mixer on medium-high, beat chocolate mixture, gradually adding soft butter, until frosting is thick and smooth, about 1 minute. Chill, stirring occasionally, until stiff enough to spread easily, about 20-25 minutes.
• Frost how ever many layers you make and relish every worthy calorie.

CHOCOLATE CARAMEL LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess.
• Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture.
• Whisk chocolate mixture again; add to batter. Beat until smooth.
• Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.
• Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares; garnish each serving with a caramelized cobweb.

CHOCOLATE CARAMEL CUPCAKES

Steps:

• Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups one-third full; set remaining batter aside. Bake at 350° for 7-8 minutes or until top of cupcake appears set., Gently press a caramel into each cupcake; sprinkle with chocolate chips and walnuts. Top with remaining batter. Bake 15-20 minutes longer or until a toothpick comes out clean. , Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with chocolate frosting and drizzle with ice cream topping. Sprinkle with additional nuts if desired.