Caramel truffle cake

A caramel truffle cake with a sumptuous nutty base. The syrup combined with light and dark chocolate makes an extra creamy caramel truffle. Top with salt flakes for sheer perfection.

Approx. 10 pieces

Approx. 50 minutes + 5 hours in refrigerator

Rating (7 ratings)


Nut base
120 g almonds
180 g salted peanuts
25 g butter
140 g Dansukker Light Syrup
35 g desiccated coconut

Caramel truffle
150 g dark chocolate
150 g light chocolate
200 ml whipping cream
210 g Dansukker Light Syrup
1/2 tsp salt flakes

nuts of your choice


Set the oven temperature to 150°C.

Process the nuts in a food processor. Melt the butter and stir into the nut mixture. Mix in the remaining ingredients and process to make a thick paste.

Spread the mixture in a greased, floured 24 cm springform tin. Bake in the centre of the oven for about 20 minutes. Leave to cool in the tin.

Prepare the caramel truffle. Finely chop the dark and light chocolate and set aside. Bring the whipping cream and syrup to the boil in a heavy-based saucepan and gradually stir in the chocolate to make a smooth paste. Stir in the salt flakes. Allow the mixture to cool slightly.

Pour the truffle over the cooled nut base without removing it from the tin. Refrigerate for 4-5 hours. Sprinkle lightly with chopped nuts before serving.

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