Incredible chocolate cake with coffee and caramel

Nut butter gives a special flavor.

For the recipe:

4 eggs

90 g of sugar + 10 g of vanilla sugar

200 g of 82.5% butter

200 g of 30% cream

320 g of flour

8 g of baking powder

a pinch of salt

ground coffee and a pinch of cinnamon

~180 g of caramel (120 g of sugar, 100 g of cream + 15 g of butter)

60 g of milk chocolate

20 g of odorless butter

How to make nut butter

Add butter to a hot frying pan. It melts and begins to foam. Stir it constantly with a wooden spatula over medium heat, bringing the butter to a golden color and the flakes of protein that form - to a ruddy one. Immediately remove the pan from the heat and pour the resulting butter into another bowl. The taste and aroma of this butter is rich, pleasantly nutty, and amber in color. After it cools, the butter turns white and whips like regular butter.

Prepare "dry" caramel in advance.

Heat sugar in a saucepan, bring it to a caramel color, and add cream. Stirring constantly, boil it down to a thick drop, add the butter and cool it.

Add sugar to the cooled butter, as well as eggs one at a time, and whisk a little. Then add cream, flour and baking powder, half a teaspoon of ground coffee, and a pinch of cinnamon.

Knead the dough and put it into a muffin tin.

Using a pastry bag, squeeze caramel.

Bake at 170°C for 40-45 minutes. Check the readiness with a toothpick.

Pour chocolate over the slightly cooled cupcake. Decorate to your taste!

Enjoy!