It has it all ... lots of sugar, cream, butter and of course chocolate. They will do their part. No doubt about it.
In a previous post, I had a Hazelnut Chocolate Custard Caramel Cake. I warned you beforehand the quest isn't over yet and we have to tread further upon that path. You might notice that the recipe is quite similar, but then also different.
Let us speak no further about ... eh ... things. So, without any further ado I bring you my Ultimate Caramel Chocolate Delight.
Ingredients (he he he ... you see what I mean):
200 g flour
100 g brown sugar
200 g melted butter
100 g rolled oats
300 g sugar
50 ml water
100 ml cream
100 g hazelnuts
200 g dark chocolate
50 g butter
Method (not listening to any kind of warnings):
Have you compared it to the previous recipe and noticed the changes already? No? I show you now ... kind of.
First we go for the base with the flour, brown sugar, melted butter and the rolled oats (which are new here). Do a thorough job in putting these together for the dough. Press the base into a cake tin that is prepared with baking parchment. I used a round cake tin, but will use a rectangular one next time.
Bake the base for 20 minutes at 180 °C. After that you might think about allowing some time for it to cool down. A good thing, we are not going to use the oven anymore in the course of this recipe. We did so last time, though.
While that cooling business is going on, we devote our time to what has to be done: the caramel. Put the 300 g of sugar together with the water on the heat. Hopefully it will just go brownish without burning. Allow time for some patience. In the rare case you don't have it, learn it. That's a useful quality you will need again and again in life.
Don't burn the caramel. Before that happens, add the hazelnuts and the cream. You will love that noise, when the cream hits the burning hot caramel.
Make sure it all mixes well and looks thick. In case it doesn't so right away, I guess you can not avoid, but have to let it on heat and stir it a bit. At one point, though, it should be enough. Things only need a certain amount of stirring. It's like in real life.
Now you should pour the caramel onto the cake base ... if we want to call it a cake. Oh ... it was the original plan, but ... just read on ...
Should I say now: "Allow time for cooling."? Eh ... no ... I don't like to say it. We have work to do. After all we want the Ultimate Caramel Chocolate Delight. Nobody is going to help me finish the job after all.
At this very point our attention is drawn to some beautiful and yet inconspicuous dark chocolate. We need some heat again. I have my special way to melt chocolate and you for sure have your own. So don't let us talk further about it. Fine, I only need to mention that you melt the chocolate together with 50 g of butter.
Once you get this shiny liquid chocolate ready, let it cover the caramel. I would say now: "Allow ...", but ... just make sure the chocolate gets solid again. A fridge might do the trick.
Now have a closer look at this. From what you see, it might be some kind of cake. Let us get our weapon ready and attack it by cutting out a slice.
Well, it tastes great. For me this is my Ultimate Caramel Chocolate Delight. I will try no further in that direction. I'm going to use my time for other food endeavours. What about cheese and chocolate now? Or maybe some other kind of food that will not be so quick in aiding you in putting on more weight. Whatsoever, I will see ... you will see ... we will see.
Back to the original topic.
However, I would not so much eat this as a cake, but rather as a kind of Caramel Chocolate bar. Or just have it as small rectangular slices like shown in the first photo. That way maybe we are not completely lost when we see it ... and consequently eat it - seefood diet! I don't know what you expected when you read the title. Another option would have been: Seafood diet: eat everything, but seafood.