Rolled Chocolate Carmel Cake
Submitted by Karri Sauve
About the cook: I am a self taught cook. I prefer desserts but have some interest in main courses.
About the dish: A chocolate cake with caramel rolled into balls and topped with a light sprinkling of powdered sugar.
National Origin: swedish
Estimated Time: Under 30 Minutes
11 ounces salted butter
1 cup cocoa powder (plus 1 tablespoon) unsweetened, plus extra for sprinkling
4 cups sugar
2 1/2 teaspoon vanilla extract
7 eggs lightly whisked
Pre-heat the oven to 180C/350F. Line the bottom of an 18-20cm/7-8in springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
Melt the butter in a medium saucepan, then take off the heat and set aside.
Add the cocoa, sugar, and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
Pour the mixture into the cake pan and bake for 20 to 25 minutes until the top is set but the centre is still gooey.
Let the cake cool in the pan, then form bite size balls and top with cocoa powder or powdered sugar and serve.