I should have used cashews. That would have made the whole thing a CCCCC - a Cashew Chocolate Custard Caramel Cake. However, now we deal with it as things are. Hazelnut Chocolate Custard Caramel Cake is just fine. Anyway, the hazelnuts are doing a fab job. I simply had to do it. There was this experimenting mood again. That good spirit, which brings me into a good mood and sometimes something lovely to eat. Let's see whether it worked out this time again.
200 g whole wheat flour
100 g brown sugar
200 g melted butter
100 g chopped hazelnuts
500 ml chocolate custard
300 g sugar
50 ml water
50 g butter
200 ml cream
A splash brown rum
I'm trying to combine a few things I read or saw elsewhere. You have to get some ideas somehow.
We start with the base of the cake. Mix the flour with the brown sugar, melted butter and the chopped hazelnuts. You still might try to use cashews, if you like. I won't try. That's not because I don't like cashews, but ... I ... eh ... did something else.
Get yourself the usual round cake tin, lightly oil it and then put in some baking parchment. If you want to make even more sure, oil the baking parchment as well. You never know.
Press the base of the cake onto the baking parchment in the cake tin. It's best not to be fussy and use your hands and just go for it. Level it out all evenly and chuck the tin into the pre-heated oven and bake it for 20 minutes at 180 °C. By the end of that you should have some chocolate custard ready.
Cover the base of the cake with the chocolate custard ad return to the oven for another 10 minutes.
Now it's time for a break. Let the cake cool down completely. That may take a while ...
Just before you think you are ready, we go for the caramel. Somehow I use to make caramel quite often these days. The idea for the following I got during my Christine & Christian adventures and some caramelised bananas. Don't worry, if you wonder what has become of Christine & Christian. It will continue.
However, back to our cake business. We start with the sugar and the water in a pot with high heat. Patiently watch the bubbling and sizzling until the sugar caramelises and starts to turn brown. At this point pour in the cream and the rum. Then throw in the butter and start stirring. Do that for a while until things have calmed down a bit. Reduce the heat to medium for that.
Continue to cook until the caramel something slightly thickens. Are you ready? Pour he caramel sauce kind of thing over the chocolate custard on the cake and spread it out.
It went slightly a bit different as I had imagined. The caramel went solid quite quickly. So working with a spatula wasn't really satisfying.
Cutting the cake into pieces wasn't that easy either. The cover cracks quite easily. You can imagine that a piece of cake has quite some energy in it, for which you really need some time to burn it or use it up. Gladly I hadn't to eat the cake all by myself. I could spread the love and share.
What were the reactions? Delicious, lovely, disgusting. Well, the disgusting part was only because the slices were cut so large and you really can not manage to eat a whole giant piece of that cake. Well, I can, but not everyone is that strong.
In other words the cake is quite sweet. If you like that, then you need a Hazelnut Chocolate Custard Cake. Whatsoever! Although I liked the cake, I wasn't finished yet with achieving my ultimate caramel delight.
The quest still goes on. Therefore watch out for more cake experimenting from the cake lab. In fact I have been doing quite some baking lately. So I guess you have to manage with a few more cakes.
If you have any caramel suggestions for me, I'm happy for it! See thee!