Huevo San Juan®

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Huevo San Juan®

Triple Chocolate Cake with Caramel

Name: Triple Chocolate Cake with Caramel
Prep time: 40 min
Cook time: 40 min
Yield: 8
Cuisine: Internacional
Ingredients: 5 cups flour; 1 teaspoon salt; 4 teaspoons baking soda; 1 cup butter; 2 cups sugar; 1 cup oil; 2 San Juan® Eggs; 2 teaspoons liquid vanilla; 1 cup milk; 1/2 cups dark chocolate; 1/3 cups cocoa; 1/2 cups chocolate, milk; 1/2 cups White chocolate; 2 cups butter, at room temperature, for buttercream; 1 cup powdered sugar, for the buttercream; 1 cup sugar, for the sauce; 1/4 cups Water, for the sauce; 1 tablespoon lemon juice, for the sauce; 2 tablespoons butter, for the sauce; 3/4 cups sour cream, for the sauce; Meringue, to decorate; enough powdered sugar, to decorate

15 mins

25 mins

Low

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This cake is an excellent option to enjoy on any occasion, as it is a classic mixture of flavors and textures that only Egg San Juan® can give you in your pastry recipes. This is a triple chocolate cake with spectacular caramel topping, which will be a success at your next party or meeting. To make it incredible, it is important that you cool the biscuits well before assembling the cake and that your bitumen is soft, in order to handle it well.

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Ingredients

8 portions

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Preparation

For the cake, beat the butter, the sugar and add the oil little by little until it is completely integrated. Mix the flour, salt and baking powder and add to the butter; add the egg, vanilla and milk alternating with the flour mixture until finished. Divide the smoothie into 3 equal parts and mix the bitter chocolate with the cocoa, and the milk chocolate with the white chocolate.

Add the shake in different molds and bake at 180 ° C for 25 minutes. Remove from the oven and cool. Reservation.

For the buttercream, beat the butter with the glass sugar until you get a homogeneous cream. Reservation.

For the caramel sauce, heat the sugar in a pot over medium heat, add the water and lemon juice, cook until it forms a golden caramel, add the butter and mix; Add the cream and mix perfectly until the sugar dissolves, remove from heat and cool until it has a temperature of 20 ° C. Reservation.

On a board, cut the biscuits in half and reserve.

To form the cake, place the dark chocolate sponge cake divided into two, then the milk chocolate cake and finally the white chocolate cake. Fill each layer with the buttercream and cover the cake with it. Refrigerate a few minutes.

Decorate the cake with caramel sauce, meringues and a little sugar glass.

PRESENTATION

It is decorated with caramel sauce, meringues and glass sugar.

TIPS

It is important that you cool the biscuits well before assembling the cake and that your bitumen is soft to be able to handle it well. Chill the cake perfectly before you decorate it with caramel sauce.