Chocolate Salted Caramel Pretzel Cake

'Bring pretzels to your next party - cladding this choc-caramel cake like a biscuity armour. The pretzels cut through the sweet layers with a salty crunch and are softened by the silky meringue' - Michelle Southan.

The ingredient of Chocolate Salted Caramel Pretzel Cake

• 125ml 1 2 cup salted caramel topping plus extra to decorate
• 110g pretzels
• 180g pkt lindt dessert premium 70 cocoa chocolate finely chopped
• 10 thick pretzel sticks
• 500g unsalted butter chopped
• 2 x 180g pkts lindt dessert premium dark chocolate coarsely chopped
• 4 eggs
• 530g 2 1 2 cups caster sugar
• 200g 1 1 3 cups plain flour
• 100g 2 3 cup self raising flour
• 95g 1 cup cocoa powder
• 1 2 teaspoon bicarbonate of soda
• 235g 1 cup sour cream
• 125ml 1 2 cup milk
• 4 egg whites
• 215g 1 cup caster sugar
• 400g unsalted butter chopped at room temperature
• 180g pkt lindt dessert premium milk chocolate melted cooled
• 180g pkt lindt dessert premium 70 cocoa chocolate melted cooled
• 215g 1 cup caster sugar
• 3 egg whites
• pinch of cream of tartar

The Instruction of chocolate salted caramel pretzel cake

• preheat oven to 180c 160c fan forced grease the base and side of 2 round 20cm base measurement cake pans and line with baking paper
• for the cakes place butter and chocolate in a large saucepan or stockpot stir over low heat for 2 4 minutes or until melted and smooth set aside for 10 minutes to cool
• use a balloon whisk to whisk in the eggs 1 at a time whisk in sugar flours cocoa and bicarb whisk in the sour cream and milk until combined divide evenly between prepared pans bake for 11 u20442 hours or until a skewer inserted in centre of each cake comes out clean transfer to a wire rack set aside in the pans to cool completely
• to make meringue buttercream combine egg whites and sugar in a heatproof bowl place bowl over a saucepan of simmering water making sure it doesnu2019t touch water use a balloon whisk to stir for 10 15 minutes or until the sugar dissolves and mixture reaches 70u00b0c on a cooku2019s thermometer transfer mixture to a clean bowl use electric beaters to beat for 5 minutes or until firm peaks form and mixture is almost at room temperature add the butter a few pieces at a time beating well after each addition until mixture is thick and smooth
• place half the buttercream in a separate bowl add milk chocolate to 1 bowl and beat until combined place in fridge for 5 minutes
• use a large sharp knife to trim the tops of the cakes to flatten them if needed cut both cakes in half horizontally place 1 cake layer on a serving plate spread the top with a third of the milk chocolate buttercream drizzle with 2 tbs caramel topping top with 1 more cake layer and half the remaining milk chocolate buttercream drizzle with another 2 tbs caramel topping repeat with the remaining cakes milk chocolate buttercream and caramel topping finishing with a cake layer place in the fridge for 30 minutes to chill
• add dark chocolate to the remaining buttercream beat until combined place in fridge for 5 minutes use a palette knife to spread over the top and side of the cake decorate the side of the cake with pretzels place in the fridge for 1 hour to chill
• meanwhile line a tray with baking paper place chocolate in a microwave safe bowl cook on medium stirring every 30 seconds for 5 minutes or until melted dip pretzel sticks in chocolate to coat 1 end place on lined tray transfer to fridge for 5 minutes to set reserve any leftover chocolate
• for italian meringue stir sugar and 60ml 1 4 cup water in a saucepan over low heat until sugar dissolves brushing side of pan with a wet pastry brush cook over mediumhigh heat without stirring for 3 5 minutes or until syrup reaches 115u00bac soft ball stage on a cooku2019s thermometer while syrup continues to cook use an electric stand mixer with a whisk attachment to whisk the egg whites and cream of tartar until soft peaks form when syrup reaches 121u00bac hard ball stage slowly add it to the egg white mixture whisk on high speed until mixture is thick
• spoon meringue onto cake making swirls top with pretzel sticks use a kitchen blowtorch to caramelise meringue reheat reserved chocolate until just runny drizzle over cake with extra caramel topping

Nutritions of Chocolate Salted Caramel Pretzel Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a