The gorgeous chocolate cake, cinnamon and caramel

Once, when I was young and handsome abundant hair and still lived with their parents, my mom made

me an omelet. I do not know what spice is intended to put, or maybe she had something on the stove at the same time, but suddenly I heard her say, "Oh my gosh, you accidentally put cinnamon omelette". Like a good son hurried to say I did not bother to make new eggs, I eat it that way - and she handed me the omelette with cinnamon and looked at me with worried eyes. "Well? How?" - I had the omelet, cinnamon felt very well, and I told her "let's not make it any more."

The story ended with a cinnamon else bad happened a few years later, when I tried to make a cake simple hut. I can not remember where this recipe and can not prove, but I swear the recipe specifically states should pour the cake mixture into bread pan, sprinkle top 4 tablespoons cinnamon and put in the oven preheated sheet. You know what it's about four tablespoons of cinnamon loaf pan one? That's a lot, which means that there was a thin and delicate layer of cinnamon on the cake, but chunks of cinnamon-blocks, some of which sank in, which means that nearly every bite of the cake you are having a huge block of powder. It not only would have rejected, this health hazard.

Despite the fears, I went to him again. I remembered you do not have a lot of cinnamon to taste it, then I can only think of what to incorporate it. The first association is usually yeast, but do not feel like yeast. I feel like chocolate. And I'm preparing myself caramel - it's a phobia old we really need to talk about it separately - and so was born the chocolate cake and cinnamon with caramel: soft, chocolaty, with the scent of cinnamon noticeable but not too much, sweetness psychic her balance on a layer of caramel and salty (!). And the best measure some of it good - my wife, hate cinnamon declared, said she was delicious and stole another piece. This, a new cake came in our home menu.

Chocolate cake, cinnamon and caramel

Filled with food

(Format size 18. You only have 20 or above? Multiply quantities fun or did you flat)

200g dark chocolate

200g butter

160 grams of brown sugar

4 eggs

1/2 tablespoon flour

1/2 tablespoon cornstarch

* 2 teaspoons cinnamon

* You can play with quantities of cinnamon - just like cinnamon? Put even three teaspoons. Hate cinnamon? Completely omitted. I think two teaspoons well enough to feel the chocolate cinnamon in all this.

* Caramel: (optional)

If you do not want to make caramel (or are afraid to make, as I did until very recently) - we can give up and decorate the cake in a different way (ganache, whipped cream, you can even file as it does not bother you if its top out slightly cracked).

180 grams of white sugar

80 g butter

100ml cream

(Salted caramel version 2 pinch of salt) so it looks at the exit from the oven

Preparation:

1. Melt the chocolate with the butter and mix into a smooth mixture.

2. Add the brown sugar and mix well.

3. Add the eggs one at a time and mix well the egg the egg.

4. Add the flour, cornstarch and cinnamon and mix well.

5. Pour 18-inch pan and bake in an oven preheated to 180 degrees about 25 minutes. That's how it looks with caramel

6. skillet over low-medium heat, melt half of the sugar with a splash of water.

7. When the sugar has dissolved, add the other half of the sugar. Do not mix, just gently shake the pan.

8. When everything is melted, add the butter (careful of bursting!) And mix.

9. And when everything is melted, add the cream (be careful of bursting!) And mix.

10. went for the salted caramel? Cool, add at the end of the second pinch of salt and stir.

Assembly and Submission:

Bring the cake to room temperature. I made it a day earlier then stow it away in the refrigerator overnight but pulled out an hour before serving. It is better to pour the caramel when it is hot, so if it also prepared the day before, give it a minute or a minute and a half in the microwave first.

Place the cake on a serving dish, pour over the hot caramel and serve immediately. Like ice cream on the side? Who am I to argue.

Au

thor Tal Eisenman is an amateur pastry chef who runs the blog "fragments,". Visit the blog