Caramel & Hazelnut Chocolate Fudge Cake. Caramel (/ˈkærəmɛl/ or /ˈkɑːrməl/) is a medium to dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. Is caramel a sweet or an instrument of pain?

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Ingredients of Caramel & Hazelnut Chocolate Fudge Cake

Prepare of For the Cake.
Prepare 60 g of Cocoa Powder.
You need 125 g of Dark Muscavado Sugar.
It's 310 ml of Boiling Water.
Prepare 155 g of unsalted butter, softened.
You need 185 g of Caster Sugar.
Prepare 280 g of plain flour.
It's 1/2 of heaped tsp Bicarbonate of Soda.
Prepare 1/2 of heaped tsp Baking Powder.
It's 2 1/2 tsp of Vanilla Extract.
You need 2 of very large eggs.
Prepare 75 g of chopped hazlenuts.
You need of For the Frosting.
Prepare 155 ml of water.
It's 37 g of Dark Muscavado Sugar.
Prepare 218 g of unsalted butter, cubed.
Prepare 375 g of best quality dark chocolate.
Prepare of To decorate.
Prepare 9-10 of Ferrero Rocher.
It's of Salted Caramel Sauce.
Prepare of Whole Hazlenuts.

A pinch of salt is used in most caramels Adding more salt to make salted caramel is a popular variation, with salt either added to the top of candies or. Borrowed from French caramel, from Spanish caramelo, from Portuguese caramelo, from Late Latin calamellus, diminutive of calamus ("reed") (and therefore a doublet of chalumeau and shawm), or alternatively from Medieval Latin cannamellis. Caramel is sweet, but it's never sickly, and it never shies away from how these women have to work Caramel doesn't have any geopolitical pretensions. It just wants to show that beauty and friendship.

Caramel & Hazelnut Chocolate Fudge Cake directions

Preheat the oven to 160 degrees fan. Grease and line with baking parchment 3 x 7inch sandwich tins..
Put the cocoa powder and muscavado sugar into a bowl and whisk in the boiling water until fully incorporated. Set aside to cool..
Cream/beat the butter and caster sugar together in a bowl with a free standing mixer or electric whisk. Do this for around 10 minutes until pale and fluffy. Add the vanilla extract and drop the eggs in 1 at a time, beating for at least 2 minutes for each one..
Sift in the flour, baking powder and bicarbonate of soda and fold in gently until fully incorporated. Slowly and gradually fold in the cocoa mixture. Finally, fold in the chopped hazelnuts..
Divide the mixture between the 3 tins and bake in the centre of the oven for 25-30 minutes..
When the cakes are out of the oven, place them onto a wire rack to cool and get started on the frosting..
For the frosting: put the water, sugar and butter into a pan over a low heat to melt and fully dissolve the sugar. Bring this to a bubble and take off the heat. Leave off the heat for 30 seconds before pouring in the chopped chocolate. Give it a swirl to get it al to melt. Leave for 1 minute before whisky gently until smooth and glossy. Give a whisk every now and then for the next hour while it cools..
Place one of the cooled cake sponges onto a cake board, spread a few TBSP of salted caramel sauce over the cake, then spread over a few TBSP of chocolate frosting. Place the second sponge on top and repress the caramel/frosting process. Place the final sponge on top and cover with just the chocolate frosting. Use a spatula to cover the whole cake..

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