Hearty low-calorie recipes

Chocolate cake with caramel cream and salted caramel

Thought out for a long time, this delicacy has finally been created! I like everything related to caramel, and there is quite a lot of it here.

Chocolate cake with caramel cream and salted caramel
Servings10 Servings
CategoryDifficultyEasy
Ingredients for Sponge cake (form 18 cm)
 2 Eggs
 220 g Banana
 140 g Dates
 140 g Natural yogurt
 140 g Whole wheat flour
 25 g Cocoa
 1 tsp. Soda
Ingredients for caramel cream
 410 g Milk 2%
 200 g Skimmed milk powder 1%
 30 g Starch
 600 g Cream cheese “Philadelphia light”
 200 g Culinary cottage cheese "Baltais"
 Sweetener
Ingredients for the salted caramel filling (for the bottom and top layers)
 60 g Roasted hazelnuts
 240 g Salted caramel (recipe here: https://dietsabc.com/recipes/sala-karamele-bez-cukura/)
Ingredients for the chocolate filling (for the middle layer)
 50 g Milk 2%
 30 g Cocoa
 25 g Whey protein
 20 g Erythritol
 8 g Linseed
Ingredients for Caramel Glaze
 150 g Milk powder 1%
 8 g Gelatin
 80 g Water
 Sweetener
Cooking sponge cake
1

Pour water over the dates and leave for 30 minutes. Drain the water.

2

Blend eggs with banana, yogurt, and cocoa.

3

Add the soaked dates and blend everything thoroughly again.

4

Add flour mixed with baking soda. Mix everything and bake in 2 forms at a temperature of 175 degrees ~ 25-30 minutes.

5

Wrap the baked sponge cakes in cling film and put them in the refrigerator. Best for the night.

Preparing caramel cream
6

Fry the dry milk in a pan until it turns brown. Grind it into powder in a coffee grinder or food processor.

7

Pour the milk into a saucepan, add the fried, ground milk and sweetener and boil. Cover it with cling film so that the film comes into contact with the mass, and cool it.

8

Add cream cheese "Philadelphia Light" to the cooled mass. Mix into a homogeneous cream. Leave to cool in the refrigerator.

Prepare hazelnuts
9

Roast the hazelnuts in a frying pan, then peel the nuts by rubbing them between your palms. Then chop the nuts.

Preparing the chocolate filling
10

Mix all the given ingredients.

For soaking sponge cakes
11

120 g milk + sweetener (30 g for each sponge cake)

Put the cake together
12

Place the first biscuit on the base, wrap a metal pastry ring around it, and place an acetate sheet inside. Soak the biscuit with 30 g of sweetened milk.

13

Using a pastry bag, squeeze ~260-270 g of cream onto the biscuit along the edge. Put 100 g of salted caramel and 30 g of chopped nuts in the middle.

Chocolate cake with caramel cream and salted caramel

14

Put another biscuit on top, soak it with sweetened milk and spread cream along the edges, and 100 g of chocolate filling in the middle.

15

Put the third biscuit on top, soak it with sweetened milk - squeeze ~260-270 g of cream along the edge with the help of a pastry bag. Put 100 g of salted caramel and 30 g of chopped nuts in the middle.

16

Put the fourth sponge cake on top, soak it with sweetened milk, smear it with cream top, smooth it out, cover it with cling film, and put the cake in the refrigerator overnight.

17

In the morning, take out the cake, remove the pastry ring and the acetate sheet.

Preparing caramel glaze
18

Pour 8 g of gelatin with cold water (80 g).

19

Roast 50 g of dry milk, grind into powder.

20

Add roasted dry milk to 100 g of milk and stir.

21

Add the swollen gelatin and mix. Set aside to cool.

22

Pour cooled glaze (~28-30 degrees) into a pastry bag, cut off the tip and decorate the cake with the effect of "overflow" chocolate (the cake must be cold!).

23

Squeeze caramel cream roses on top, and decorate to your liking.

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Nutrition Facts

Finished product weight 2220

Servings 10


1 serving contains
Calories 445.2
% Daily Value *
Total Fat 16.61g26%
Total Carbohydrate 50.5g17%
Protein 22.44g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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