If You Are A “Dessert Lover” You Must Try This – Dark CHOCOLATE And CARAMEL Cubes!!!

These cubes are the most amazing thing you’ll ever try. There’s the taste of healthy dark chocolate and richness of the caramel which will satisfied all dessert lovers.


For the crust:

115 g (3.7 oz) butter

60 g (2 oz) chocolate with 70% cocoa

35 g (1.25 oz) dark cocoa powder

50 g (1.75 oz) flour

125 g (4.5 oz) sugar

2 eggs

1 tsp vanilla extract

Pinch of salt

For the caramel:

70 g (2.5 oz) sugar

6 tsp cream

2 tsp water

100 g (3.5 oz) white chocolate

30 g (1.2 oz) butter

5 g (0.12 oz) powdered gelatin

2 tsp water

Chocolate glaze:

150 ml (0.6 cups) cream

170 g (6.25 oz) chocolate with 70% cocoa



For the crust:

Melt together the chocolate and butter.

In a bowl mix the eggs, sugar and vanilla with whisk. The eggs shouldn’t be like a foam just mix them with the sugar and the vanilla.

Sift together the flour and cocoa powder.

In the hot chocolate add the mixture of eggs mix it well and then add the flour and cocoa. Pour it in a pan in which you should place baking paper.

The pan should have the dimensions 20×20 cm in a pre-heat oven on 180 Celsius degrees (350 F) for about 15 to 18 minutes. Be careful not to over-bake the cake because it will be like a biscuit.

When the cake is cool down with a wet hand gently press it on top and flat the surface.

For the caramel:

Put the gelatin in a cup with 2 tsp water and let it sit for 10 minutes.

From the sugar and 2 tsp water make caramel. Then add hot cream, make that on a medium heat, and after that add the white chocolate. When the chocolate is melt remove it from the heat and add the gelatin and butter. When they melt pour it all over the crust.

Let the cake cool down completely.

Chocolate glaze:

Heat the cream and then add the chocolate mix until the chocolate is melted.

While is still hot pour it over the caramel on the cake.

It’s better to put the cake in the fridge over night and then cut it.


When you make this kind of cake it’s better to bake the crust in a pan with a baking paper.

While baking and cooling the crust is going to separate from the edges and the caramel and the chocolate will easily go under the crust.

You may also like...