Perfect chocolate-caramel

Perfect chocolate-caramel

INGREDIENTS
Chocolate cupcakes:
3/4 cups flour
1/2 cup of sugar
3 tablespoons of unsweetened cocoa powder
1/2 teaspoon sodium bicarbonate
1 pinch of salt
1/4 cup of vegetable oil
1/2 teaspoon of vanilla
1/2 cup of water
2 teaspoons white vinegar
Caramel sauce:
1/4 cup of butter
1/3 cup of sugar
1 teaspoon lemon juice
1/4 cup of cream 35%
Whipped cream:
1/2 vanilla pod
1 cup whipping cream 35%
1 tablespoon icing sugar
1 bar of crunchy caramel chocolate (Skor type), chopped (39 g)

PREPARATION
Preparation of cupcakes

1- In a bowl, using a whisk, mix the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla and water while whisking, then add the vinegar. Divide the mixture into 6 muffin cups lined with paper cups.

2- Bake in the center of the oven preheated to 350 ° F (180 ° C) for 18 minutes or until a toothpick stuck in the center of the cake comes out clean. Let cool 10 minutes. Unmold the cupcakes on a rack and let cool completely.


Preparation of the caramel sauce

3- In the meantime, in a saucepan, heat the butter with the sugar and lemon juice over medium heat, stirring until the butter is melted and the sugar is dissolved. Continue cooking without stirring for 4 to 5 minutes or until the syrup is amber. Off the heat, using a whisk, gently stir in the cream (take care to move away from the face to avoid splashing). Cool 45 minutes.

Preparation of the whipped cream

4- Using a small knife, cut the half vanilla pod in half lengthwise and scrape the seeds. In a bowl, combine the cream, icing sugar and vanilla seeds. Using an electric mixer, beat the cream until it forms firm peaks.

Assembling the perfect

5- Using a serrated knife, cut the cooled cakes in half horizontally. Place a slice of cupcake, cut side up, at the bottom of 6 glasses. Sprinkle each serving with 1 tsp. filling (7 mL) caramel sauce, then cover with 1 tbsp. to tab (15 ml) whipped cream. Do two more floors in the same way. (The perfect and remaining caramel sauce will keep overnight in the refrigerator.) Serve with the rest of the caramel sauce and sprinkled with chopped chocolate.