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Prepare the caramel ganache by melting the sugar and water in a pot without. Be blown in order to bring the consistency of caramel. Off the heat, add the butter to mix turning quickly. The cream always turn sharp. Allow to cool, it is ready.

Then the fondant prepare by heating the oven to 190 ° C melt together in a double boiler, the chocolate and butter. Powdered sugar and let cool slightly. Add each egg one must integrate so full at a time, stirring constantly after each of the dough be shiny and very thick.

Add 150 grams of caramel ganache (keep the rest for decoration). Finally add the flour mixture and smooth.

Pour into a round silicone bake 22 to 24 cm in diameter and then for 15-20 minutes. The cake should be slightly wobbly in the center.

Remove them from the oven and allow to cool completely before decorating with remaining caramel ganache

Ingredients:

• Ingredients for the caramel ganache:
• 150 grams of sugar
• 75 grams of salted butter
• 1 tablespoon water
• 10 tablespoons sour cream Ingredients for the fondant:
• 250 grams of dark chocolate good minimum 64%
• 250 grams of butter very well
• 7 eggs
• 1.5 tablespoons flour
• 150 g icing sugar

Total time: Preparation + cooking time: 35 minutes
Yield: 12 people