*Salt Chocolate Caramel Cake*

Real retro fun, a simple recipe for a happy moment!

* Ingredients
+8 people
+Caramel Sauce and Salted Butter:
° 200 grams of sugar
° 20 cl of cream
° 30 grams butter
° A sprinkle of Fleur de Sel
+cake :
° 200 gm dark chocolate
° 4 eggs
° 100 grams flour
° 1 c. to s.  Vanilla extract or liquid vanilla

Put the sugar in a heavy-bottomed saucepan and heat gently, without stirring, in a saucepan. You only need to turn the pan from time to time to make the cooking even.
Heat the cream in another saucepan. When the caramel turns brown, stop cooking and carefully pour hot cream over it.
Watch out for expectations!
If any lumps of granulated sugar remain, gently heat it up again, whisking this time until the caramel is completely liquid.
Add the butter and Flour Seal and mix until the butter melts. Leave to cool and set aside in a cold bowl.
This step can be done in advance, the day before for a cake made the next day.
Turn on the oven th6, 180 ° C.
Melt the chocolate in a double boiler.
In a salad bowl, beat eggs with salted caramel half, add melted chocolate, vanilla, flour and baking powder. Half of the preparation is poured into a silicone mold (or well greased with butter and floured).
Add the rest of the prepared caramel beads, then pour the rest of the chocolate mixture.
Bake for 25 minutes.
The cake looks barely cooked, which is normal, and it will remain soft on the inside. Serve cold with vanilla ice cream or custard if you like.

Enjoy !