Chocolate Caramel Cake Bar

Instructions

Layer Cake Method
  • Mix together the first water and the cake mix on low for 1 minutes. 
  • Scrape the bowl and mix on second speed for 2 minutes. 
  • Add the second water and mix on low for 1 minute. 
  • Scrape the bowl and mix on second speed for 2 minutes. 
  • Add the third water and oil and mix on low for 1 minute. 
  • Scrape the bowl and mix on low for 2 minutes. 
  • Make a thin sheet. 
  • Bake at 375F for 10-12 minutes or until set. 
  • Let cool. 
  • Once the cake is cool spread a very thin layer of tempered chocolate for the foot of the cake.

Pistachio Crunch Method
  • Melt the white chocolate and mix it with the pistachio paste (room temp). 
  • Mix in the feuiletine. 
  • Sheet thin to make a ½ sheet layer. 
  • Place it on the half sheet of cake.

Milk Chocolate Ganache Method
  • Bring the heavy cream and invert sugar to a boil. 
  • Pour over the chocolate. 
  • Mix until all the chocolate is melted. 
  • Once the chocolate reaches 95⁰F add the butter and mix in with the hand blender. 
  • Spread it over the crunch layer. 
  • Cut the cake in 1x2.5 inch pieces.

Assembly
  • Top the cakes with:
  • 15g Deli Caramel on each slice 
  • Top with 0.1g Maldon sea salt 
  • 2g Toased Pistachios 
  • Enrobe in 12g Belcolade Noir Selection Chocolate 
  • Drizzle with 0.5g Belcolade Lait

About this Recipe:

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