Ingredients
For the chocolate sponge cake
- 375 gr unsalted Lurpak® soft butter
- 375 gr good quality black chocolate
- 6 large eggs
- 1 tbsp vanilla extract
- 500 gr brown sugar
- 225 gr all purpose flour
- 1 tsp salt
- 150 gr walnuts, chopped
- 150 gr pecan walnuts, chopped
For the caramel
- 125 ml water
- 200 gr brown sugar
- 120 ml Arla® Cream Cheese, full fat
- 100 gr Lurpak® butter, cold, cut in cubes
- Sea salt
For the chocolate spread
- 200 gr dark chocolate
- 75 gr white chocolate
Directions
Preparation for the dessert. Preheat the oven at 180C.
Lay parchment paper on a shallow baking dish, letting some paper hanging around the dish. This will help you to pick the paper up when the baking is finished.
In a large pan with a thick bottom, melt the butter and chocolate. In a bowl, beat the eggs, sugar and vanilla for 3 minutes until you have volume and colour.
When the chocolate mixture is melted, let it cool for a bit and beat it with the egg and sugar mixture.
Add the walnuts, flour and salt, stirring continuously with a wooden spoon.
Bake for 25 minutes and then take them out of the oven and let them cool down.
For the caramel
Place a medium-sized non-stick pan on medium-high heat. Add sugar and pour water. Do not whisk the mixture. Instead, stir slowly until sugar dissolves. Sugar will melt and start getting golden in colour. When it turns deep gold/brown, 6 minutes later, take the pan off the heat and immediately add butter, whisking the mixture. Stir in salt.
Pour over the cold sponge cake and place in the fridge for at least an hour, until the caramel sets.
When the caramel is ready, melt the chocolate, breaking it into small pieces, and add it in separate bowls. Place the bowls over pans, along with 3 cm of water in medium heat. Make sure that the bottom of the bowl does not touch the surface of the water.
Take the sponge cake with caramel, out of the fridge and pour over the melted dark chocolate. Bend carefully the pan making sure that the chocolate covers all the corners.
Using a spoon, add large drops of white chocolate over the dark chocolate and with the edge of a sharp object (e.g. knife), create various shapes among the different types of chocolates, decorating the spread. Place in the fridge and let it cool for some hours or over night.
Afterwards, take the dessert out of the pan, by grabbing the parchment paper that is sticking out of pan edges. Heat a large knife and cut the dessert into large pieces. Serve.