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Vanilla Fleur De Sel, Caramel And Chocolate Dobos Torte

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Vanilla Fleur De Sel, Caramel And Chocolate Dobos Torte

Ingredients

  • 6 large eggs, separated, at room temperature
  • 1 1/3 cups (162g) confectioner's (icing) sugar, divided
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup plus 2 tablespoons (112g) sifted cake flour (substitute 95g plain flour + 17g cornflour (cornstarch) sifted together)
  • pinch of salt
  • 4 large eggs, at room temperature
  • 1 cup (200g) caster (ultrafine or superfine white) sugar
  • 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
  • 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature
  • 175 grams caramel syrup
  • 3 grams vanilla fleur de sel
  • 250 grams heavy cream
  • 90 grams milk chocolate, chopped into small pieces
  • 200 grams of sugarassemble the torte
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