Chocolate-Caramel-Cake

A calorie bomb which is worth committing the sin. The combination of the moist brownielike dough and the buttercream-double-cream-cheese filling, that tastes like molten chocolate and fudge all in one, melts in one's mouth!
You absolutely have to try this one out!!

Recipe for a springform pan (diameter: 26 cm)
Cake
125 g dark chocolate
1,5 dl milk
175 g brown sugar
200 g sugar
125 g margarine
1 pinch salt
3 eggs (size: L)
250 g flour
2,5 tbsp cacao powder
1 tsp baking powder
1 tsp baking soda
100 g walnuts and almonds (each 50 g)

1. grease and flour your baking pan
2. in a pan, boil chocolate, milk and brown sugar up stirring occasionally
3. roast nuts
4. preheat oven to 160° C
5. in a bowl, froth margarine, salt and sugar up
6. stir eggs in (each about 30 seconds)
7. in another bowl, mix flour, cacao powder, nuts, baking soda and baking powder
8. when it has cooled down a bit, stir the chocolate mixture in egg mixture
9. fold dry ingredients in
10. bake for about 45-50 minutes
11. Filling

Toffee

100 g sugar

1 packet bourbon vanilla sugar

100 g butter

50 g double cream

Buttercream

250 g butter

300 g powdered sugar

250 g double cream cheese

75 g dark chocolate

1. in a pan, let caramelize sugar and vanilla sugar
2. add butter, let caramelize again
3. stir double cream in
4. let cool down and condense
5. in a bowl, mix butter and powdered sugar (froth it up)
6. melt chocolate
7. stir double cream cheese and toffee in butter mixture
8. fold chocolate in (before: put about 1 dl on the shelf > for later decoration), let cool

Finishing

1. after cooling and separating your cake from the baking pan: divide it horizontally into 3 layers
2. put first one on a cake plate and spread it with some filling
3. repeat this procedure with second and third
4. cover the entire cake with remaining filling
5. decorate it with nuts, chocolate, your lighter caramel cream from before or whatever you like
6. cool for at least 2-3 hours and afterwards: ENJOY YOUR SIN!