Chocolate-Caramel Cake with Vanilla Sauce

Another great recepie from Larousse du chocolat by Pierre Hermé. I thought a good old vanilla sauce would match. Harmony served on a plate.


Ingredients:

For the vanilla sauce:
500 ml milk
2 egg yolk
50 g sugar
1 teaspoon flour
1 vanilla pod

For the cake:
225 g chocolate (60% cocoa)
65 g salted butter
65 g unsalted butter
150 g sugar
70 g flour
5 g baking powder
4 eggs

For the vanilla sauce mix egg yolk with 100 ml milk, sugar and flour. Bring the rest of the milk with the vanilla pod and vanilla to boil and add to the egg yolk mixture hot. Put back to the stove and stir as long as you see it gets thick. Let it cool.
Preheat oven to 180°C-ra. Chop chocolate, and cut butter in small pieces. Warm sugar on middle heat and as soon as it gets light brown take away from the heat and mix in butter. Heat again till it gets to cook and taka it away. Add chocolate and mix well. Add one egg yolk after the other. Beat egg white and stir in the chocolate mixture. Add flour and baking powder. Butter a 22 cm long form and put baking paper in it. Add batter and bake for 35 mintues.