Wednesday 13 August 2025

Chocolate cake with caramel and Sea Salt Pure

Sweet, creamy and just that little bit of salt that balances the flavors: this salted caramel chocolate cake is a flavorful treat. The cookie base, a soft layer of salted caramel and a smooth chocolate topping combine to form a good whole. Zeeuwsche Zoute Puur plays the main role in this: subtle in the bottom, present in the caramel and as a final accent on top. Suitable for a birthday, but also as a dessert. With some patience and simple ingredients, it can be made yourself.

Preparation

Making Bottom

• Grind the cookies in a food processor.
• Mix with 100 g melted butter, 40 g sugar and 1 teaspoon Zeeuwsche Zoute Puur.
• Press firmly into the bottom of a greased springform pan (24 cm) and refrigerate for 15 minutes.

Preparing caramel

• Heat 200 g of granulated sugar in a thick-bottomed saucepan over medium-high heat, without stirring, until the sugar melts and turns golden brown.
• Add 90 g of butter and stir until fully incorporated.
• Slowly pour in 120 ml of whipping cream (watch out for splashing) and stir until a smooth sauce forms.
• Add ½ teaspoon of Zeeland Salt Pure and let cool slightly.

Making chocolate filling

• Heat 300 ml of whipping cream to just near boiling.
• Pour over the chopped dark and milk chocolate.
• Stir gently until a smooth ganache forms.

Putting together a cake

• Pour the caramel over the cooled bottom and let set in the refrigerator for 15 minutes.
• Pour the chocolate ganache on top and smooth.
• Let set in the refrigerator for at least 4 hours, preferably overnight.

Serve

• Just before serving, sprinkle with a few flakes of Zeeland Salt Pure.
• Cut with a hot knife for nice, tight points.

Do you enjoy standing in the kitchen and have a favorite recipe that goes well with Zeeland Salt? Share it with us and who knows, maybe it will be featured in our blog soon! Contact the editors at info@zeeuwschezoute.nl.