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Ingredients
Coating
- 200 g chocolate
- 100 g icing sugar
- 4 egg
- 3 tablespoon self-rising flour
Cream
- 1 Cup whipped cream
- 1 Package mascarpone
- 1 Package Fine cottage cheese
- 70 g confectionery sugar
Salted caramel
- 60 g sugar
- 20 g water
- 40 g whipped cream
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Directions
Melt the sugar and butter in a saucepan over medium heat until combined. Then, add the chocolate and wait for it to melt. Remove it from the heat and leave it to cool.
Whisk in the chocolate mixture the eggs and plain flour. Then, pour it into a baking pan lined with baking paper and bake at 180°C for 25 minutes.
Whisk the whipped cream until frothy and add the mascarpone, cottage cheese and sugar. Place it in the fridge until the cake is baked and cooled.
Cover the top of the crust until smooth and set aside for 1 hour.
In a small saucepan, prepare the salted caramel by simmering the water and sugar over low heat. Cook until the mixture begins to brown slightly. Turn off the heat.
Heat in the microwave the whipping cream, add to the mixture and stir until the ingredients are combined. Then, add the diced butter and the salt. Mix well.
Pour the mixture over the cooled cake. Let cool for at least 2 hours.
Serve and enjoy!
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