Caramel Cake

For the caramel cake, first preheat the oven to 180° C. In a bowl for the cake base, mix the flour and butter with your fingers.

Add the egg yolks, sugar and the pulp of a vanilla bean and knead into a smooth dough. Wrap in a plastic wrap and refrigerate.

Then roll out the dough, press it into a small springform pan and pull up the sides. Prick the dough several times with a fork. Bake for about 10 minutes at 180° C. Let cool well.

Put the chopped chocolate in a bowl. Beat the two egg yolks and the remaining sugar. Bring the milk to the boil in a saucepan. Pour a good dash of it over the egg yolk mixture, whisking well.

Return the mixture to the saucepan with the remaining milk and stir until the mixture thickens. Then pour the mixture over the chocolate and mix together.

Melt the condensed milk with the remaining butter and leave on the stove until caramel is formed. Finally, alternate the chocolate cream and the caramel cream on the base and mix a little with a fork. Refrigerate the caramel cake.

Preparation Tip:

It is best to use high-quality chocolate for baking. Then the caramel cake tastes twice as good.

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