Salted Caramel and Chocolate Cake | Alfredo alla Scrofa

November 24, 2016


Want to eat a gourmand dessert after the fettuccine Alfredo? In the menu of our restaurant in Via della Scrofa 104 there’s a delicious salted caramel and chocolate cake, that now even you can prepare!


Want to eat a gourmand dessert after the fettuccine Alfredo? In the menu of our restaurant in Via della Scrofa 104 there’s a delicious salted caramel and chocolate cake, that now even you can prepare, following our pastry chefs directions. Ready to mix?


Let’s see the ingredients:


for the pastry:


-400 grams of flour

-100 grams of cocoa powder

-25 grams of butter

-70 grams of granulated sugar

-130 grams of icing sugar

-3 eggs


for the filling cream:


-330 grams of granulated sugar

250 ml of liquid cream

-100 grams of butter 130 grams of dark chocolate

-salt to taste


First, prepare the shortcrust pastry: make the butter to soften at room temperature and unite all ingredients in powder form, i.e. the flour, the icing sugar and granulated, and cocoa, arranging them "fountain": thus, in the empty space remaining at the center, put pieces of butter and eggs. Quickly knead to avoid that the shortcrust pastry will crumble, then form a loaf and wrap it in the cling film: now let it cool in the fridge for at least an hour before spread it out with a rolling pin into a thin sheet, put in a baking tin previously greased and bake at 180 degrees for about twenty minutes in the preheated oven.


It is time to prepare the stuffing, i.e. the salted caramel: start by joining the salt of sugar and pouring it into a thick bottom pot of approximately 20 cm in diameter, heat on a medium flame- low. It is important that the pot is not too small, otherwise the sugar will burn the edges before being dissolved in the medium, and it is equally important to never mix sugar. In another saucepan, heat the cream until it becomes very hot, without bringing it to the boil. When the sugar is completely dissolved, pour the cream to wire and start to stir continuously with a wooden spoon, by boiling the caramel and then continuing to stir for about five minutes.


At this point you are ready to pour the caramel on pastry freshly prepared and chill in the refrigerator for at least two hours: finally, pour on the cake a glaze high approximately half a centimeter made with melted dark chocolate. The salted caramel and chocolate cake is ready to be tasted in your home, waiting to return to taste that prepared by our chef in the historic restaurant in Via della Scrofa 104!

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