Chocolate Turtle Cake Recipe
salted caramel, pecan nougatine, carmel creeux
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Ingredients
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Cake
Salted Caramel
Pecan Nougatine
Caramel Crèmeux
Method
Cake
- 1
Prepare the Batter
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well until combined.
- 2
- 3
Incorporate Boiling Water
Carefully stir in the boiling water until the batter is well combined (the batter will be thin).
- 4
Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Cool the Cakes
Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Salted Caramel
- 6
- 7
Add Butter and Cream
Remove from heat and carefully whisk in the butter and heavy cream. Stir until smooth.
- 8
Season with Salt
Add the sea salt and stir to combine. Allow to cool slightly before using.
Pecan Nougatine
- 9
- 10
Add Pecans
Quickly stir in the pecans until they are evenly coated. Pour the mixture onto a baking sheet lined with parchment paper and let it cool completely.
- 11
Break into Pieces
Once cool, break the nougatine into small pieces for decoration.
Caramel Crèmeux
- 12
Prepare Gelatin
In a small bowl, sprinkle the gelatin over cold water and let it bloom for about 5 minutes.
- 13
Make Caramel Base
In a saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves and the mixture begins to simmer.
- 14
- 15
Return to Heat
Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- 16
Add Gelatin and Vanilla
Remove from heat and add the bloomed gelatin and vanilla extract, stirring until fully combined.
- 17
Chill the Crèmeux
Pour the mixture into a container and refrigerate until set, about 4 hours.