Fondant au caramel beurre salé

Gooey Salted Caramel Cake

Written by on in Cakes

This barely-set salted caramel cake is rich, dense, and fudgy. Its gooey caramel centre oozes out upon first bite. Properly decadent and delicious!

salted caramel cake 2

This recipe is from one of my favourite food bloggers, Bernard Laurance. I’ve already tried a couple of his recipes, such as his lemon loaf, which is one of my favourite loaf recipes and also one of the most popular recipes on the blog.

This salted caramel cake recipe is the caramel version of his popular chocolate cake (called the “Assassin“). He’s dubbed this one the “Explosive“, and I understand why.

The Explosive is decadent and delicious. Its gooey caramel centre oozes out upon your first bite.

Be warned though: this is not a low calorie cake; you might even gain weight just by reading the ingredients list, but if you love salted salted caramel as much as I do, you’ll have to make this cake!salted caramel cake slice

Gooey salted caramel cake

This barely-set salted caramel cake is rich, dense, and fudgy. Its gooey caramel centre oozes out upon first bite. Properly decadent and delicious!

  • 190 g (1 cup) sugar
  • 125 g (1/2 cup) salted butter
  • 1 tsp fleur de sel
  • 110 g (1/2 cup) cream
  • 90 g (3/4 cup) white chocolate
  • 175 g eggs (about 3-4 eggs)
  • 60 g (1/3 cup) almond flour
  • 30 g (1/3 cup) flour
  • 25 g (2 tbsp) brown sugar
  • 1 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  1. Preheat the oven to 140°C (290F). Grease and line a 16 cm (6-inch) baking pans with parchment paper.
  2. In a small pan, bring the cream to a simmer, remove from the heat and set aside.
  3. Place the butter, salt, sugar and a dash of water in a pan. Cook on a medium to high heat, stirring continuously using a wooden spoon. The sugar and butter will first melt, then start to foam and darken. Continue to mix to prevent the caramel from burning.
  4. As soon as the butter reaches a nice copper colour, remove from the heat and start adding the cream very slowly. The mixture will bubble and/or splatter as you pour the cream in, so do so slowly. Put back on the heat for about 1 minute so as to melt remaining sugar or caramel clumps.
  5. Remove from the heat, let cool for about 5 minutes, then stir in the white chocolate until it’s completely melted.

  6. In a separate bowl, mix the eggs with the almond flour. Add the ground cinnamon and vanilla extract, mix, then add the brown sugar and flour. Add  the previously prepared caramel and mix gently.

  7. Pour the batter into the cake tin and bake for 1h to 1h10 until the cake is softly set. To check, gently sway the cake pan: if the cake is ready, it will wobble a bit like jelly in the middle.