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Gâteau double couche caramel vanille et chocolat
Un gâteau surprenant à deux couches qui s’inverse pendant la cuisson : une base chocolatée moelleuse sur un caramel vanille onctueux. Inspiré du fameux « gâteau magique », il se réalise au bain‑marie et se déguste froid pour révéler son effet visuel spectaculaire.
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Cost Breakdown
Critical Success Points
- • Obtenir la couleur caramel sans le brûler
- • Verser le caramel avant qu’il ne durcisse
- • Cuisson au bain‑marie pour une cuisson uniforme
- • Laisser le gâteau refroidir à température ambiante avant réfrigération
Safety Warnings
- • Le caramel est très chaud ; manipuler avec des gants de cuisine.
- • Utiliser des maniques pour sortir le moule du four.
- • Ne pas laisser le caramel sans surveillance pour éviter les brûlures.
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