- one hundred twenty five g semi-bitter or semi-sweet chocolate, chopped
- sixty g unsweetened chocolate
- half cup butter cut into cubes
- one cup of sugar
- one teaspoon of vanilla
- two eggs
- one hundred eighty ml flour
- half cup chopped pecans
- a quarter teaspoon baking powder
- one pinch of salt
- thirty mlcaramel sauce
- one roll of caramel candies
Line an eight-inch-sided metal cake pan with parchment paper, leaving excess on two sides for easy removal. To book.
In bottomed-saucepan, melt bittersweet chocolate, un-sweetened chocolate also butter on low heat, stir. Let cool.
Utilize a whisk, incorporate sugar also vanilla. Adding eggs, one at a time, mixing well after every add.
In a bowl, combine the flour, half the pecans, baking powder and salt. Add the dry ingredients to the chocolate mixture and mix gently until the batter is smooth, nothing more. Spread the batter into the reserved pan. Drizzle with half the caramel sauce.
Sprinkle with the rest of the pecans, then the caramel candies, gently pressing them into the batter without pressing them all the way down. Drizzle with remaining caramel sauce.
Bake in the center of the cake preheated to one hundred eighty °C for about thirty to thirty five minutes or until a toothpick inserted in the center of the cake comes out clean. Place the mold on a wire rack and let cool.
Unmold the cake. Cut into squares.