Enjoy the sweet sensation of our Chocolate and Salted Caramel Crunch Cake. It’s got crunch, gooey caramel and rich chocolate sponge. Yes, please.
There’s just something about a soft sponge and a crunchy topping. And we can’t get enough of the combination of chocolate and salted caramel. This cake brings it all to the table.
A delicious cake made with crunchy pecan flavoured meringue layers, caramel and whipped cream. It’s the most delicious combination. It’s also my version of the La Rocca cake and iykyk. To be honest, I haven’t had the La Rocca version in many, many years but I always remember it being absolutely delicious so one day I had extra egg whites and thought I’d give it a go and I was pleasantly surprised. Not everything turns out on the first go but this was just so good!
I’d love to hear how you like it, so please comment below.
This recipe was used during the Cakes: Classical to Modern class at George Brown College. It is a variation on the Super Caramel Crunch cake by La Rocca substituting hazelnuts for pecans.
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