Great minds think alike

What a co-incidence that I made salted caramel chocolate tarts a few days before I attended Chef Ryan Khang's demonstration about how to make a salted caramel cake. I would like to think that great minds think alike.

In my last post, I shared with you the recipe of the salted caramel, chocolate tart with coffee truffle. Everyone that had tasted it seemed to like it so I was encouraged to bring some with me when I went to see Chef Khang's event at Jaya Grocers Pantry the following day. When I arrived at the Pantry, there was a big crowd waiting for the demonstration. Before he started I said hello and told him that I had something similar to what he was about to demonstrate, but in a tart instead of cake and offered him one to try. He immediately took a bite and nodded with approval and said it is very delicious. YAY! The rest of the attendees heard that and asked if they could sample the tart as well. Since I still had two extra tarts, I cut them into small pieces and gave each of them a small piece to try. They all liked it and agreed with Chef Khang. Some even asked me for the recipe and I told them I would be sharing it on my blog, which I did. For those who miss my earlier post titled "She has a heart of a Buddha", and interested to get the recipe, click on the photo to go get it. It is free! LOL!

Then, a comment was posted on one of my older posts (titled "Wow I got Goosies"). It was from a reader who asked if I had been to the class, and asked if I would share Chef Khang’s Salted caramel chocolate cake recipe on my blog. She said she missed the demo so here is the recipe. All the attendees enjoyed the cake and if you are looking for a good salted caramel chocolate cake recipe, you have found it.

Salted caramel chocolate Cake

Recipe from Chef Ryan Khang

Salted caramel chocolate cake by Chef Ryan Khang

Ingredients:

120gm plain flour (sifted)

60gm cocoa powder

120gm ground almond

200gm corn oil

100gm dark chocolate

120gm brown sugar

8 eggs (yolk and white separated)

180gm castor sugar

2 tsp instant coffee diluted with 4 tsp hot water

180gm cream

Method:

Preheat oven to 170 degrees C

In a bowl, mix together plain flour and cocoa powder.

Mix almond with cream to form almond paste and keep aside.

Melt corn oil and chocolate in the microwave.

Mix together almond paste, melted chocolate, egg yolks, brown sugar and sifted flour.

In a clean bowl, whisk egg whites until foamy, slowly add sugar and whisk until stiff peak forms.

Fold 1/3 meringue into egg yolk and chocolate mixture. Then slowly add in the rest of meringue in batches, combine well.

Our the batter into a 9 in round cake tin lined with parchment paper and bake for 45 minutes or until inserted cake tester comes out clean. Allow to cool completely before removing from cake from cake tin. Cut into three tiers. (see video how to cut the cake)

Chocolate Ganache:

Ingredients:

370gm whipping cream

310gm Lindt dark chocolate

Method:

Bring the whipping cream to boil and pour over chocolate, then stir well and place in the fridge to cool down. Stir occasionally so ganache doesn’t get too hard.

Fill some ganache into a pipping bag with a nozzle and reserve balance for spreading on the cake.

Caramel filling:

Ingredients:

130gm sugar

50ml water

2 tbs dark corn syrup

60gm butter

60ml whipping cream

a large pinch of sea salt

Method:

In a saucepan, bring sugar, water and corn syrup over low heat until sugar dissolves. Increase heat and cook for high until syrup turns dark amber.

Remove from heat, add cream, butter and sea salt. Allow to cool completely before use.

To Assemble the cake:

How to slice the cake

How to fill the layers

Use chocolate ganache and caramel to sandwich the three layers together and to cover the top. Sprinkle the sea salt on the top. (The side of cake may be covered, drizzled, or simply left un-covered).

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