52 Weeks of Baking – Week 2: Chocoflan with Salted Caramel Sauce
The theme of the second week was Candy. I have long wanted to try the infamous dry method to make caramel, so the star of the show here was the Salted Caramel Sauce. The cake was just an added bonus. 😉 I based the Salted Caramel Sauce on the recipe by my total blog-crush, Sally’s Baking Addiction, but I made some changes (see below).
Regarding the added bonus, the cake. I present to you Ottolenghi’s Chocoflan. Like it says in his recipe’s introduction, the cake is so bad, it’s good. Overall, the cake was indeed tasty but a bit too sweet for me with the extra caramel sauce. However, my boyfriend said it’s one of his top 5 cakes I have ever baked. So, I would just adjust the final caramel sauce drizzle to your liking and according to how big of a sweet tooth you are.
Otherwise, I followed Ottolenghi’s recipe almost down to a tee. The only exception was that I used a 23cm Bundt tin, not a 27cm one like in the recipe. This extended the baking time to 1 hour 45 minutes, so keep that in mind if you change the baking tin.
I cannot wait for Week 3 of the 52 Weeks of Baking and the pantry challenge!
Salted Caramel Sauce
- 1 heavy-bottom sauce pan
- 1 heat resistant spatula
- 1 mesh sieve
- 200 grams granulated sugar
- 90 grams unsalted butter room temperature, cut into cubes
- 120 ml heavy cream room temperature
- 1 ¼ tsp fine salt
- Start by melting about ¼ of your sugar in a heavy bottom saucepan over medium-high heat. Mix constantly with a heatproof rubber spatula. When the sugar starts melting, turn the heat down to medium. When most of the sugar has melted, add another ¼ of the sugar to the pot and mix until it melts. Continue this with the last ½ of the sugar until all the sugar has melted and has a deep amber color. Do not let it get too dark, otherwise it will burn and taste bitter.
- When all the sugar has melted, add in the room temperature butter and keep mixing until all is combined. The sugar will start bubbling so be careful! After the butter has melted and is combined with the sugar, cook it for a minute without stirring.
- Next, pour the cream slowly to the pot and mix until mostly combined. Careful, the sauce will start boiling even more vigorously. Leave to boil for a minute and then take it off the heat.
- Now stir in your salt and once it has cooled a bit, pour it through a mesh sieve. This will help you get rid of any unwanted sugar clumps and create that extra smooth sauce. Let it cool down completely and transfer to a jar for later use or use immediately. The sauce will thicken once it's cooled. If you want it more runny, mix it with some cream or milk.