Čokoladni kolač sa karamel prelivom/Chocolate Cake with Caramel Topping

Sticajem nekih čudnih okolnosti,ovo je tek drugi čokoladni recept na ovim stranicama.S obzirom da je čokolada ipak omiljena poslastica u mojoj kući,ne znam kako se ovo desilo.Ali zato odmah ispravljam taj 'nedostatak'.Danas vas služim jednim jednostavnim kolačem,sa uobičajenim sastojcima,ali se nama jako dopao.Ono što mu daje ono nešto je karamel preliv.Uživajte!

Čokoladni kolač sa karamel prelivom
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Potrebno:
za koru:

• 200gr mlevenog keksa
• 70gr maslaca,otopljenog

za fil:

• 60gr brašna
• 70gr kakaoa
• 170gr šećera
• prstohvat soli
• 140gr crne čokolade (60-70% kakao)
• 200gr maslaca
• 3 veća jaja
• 130gr kisele pavlake

za karamel preliv:

• 2 kašike maslaca
• 80gr braon šećera
• 200ml slatke pavlake (zaslađene)

Priprema:
Zagrejati rernu na 170C.
Pomešati keks i maslac,pa utisnuti u pleh prečnika 24cm.Peći 8'.
Za fil,prosejati prva četiri sastojka.Posebno istopiti na laganoj vatri čokoladu i maslac.Tu dodati umućena jaja i pavlaku.U suve sastojke dodati čokoladnu masu i promešati tek toliko da se sve sjedini.Sipati preko kore i peći 30'.Izvaditi iz rerne,prohladiti 5',odvojiti ivice i skinuti obruč.
Za karamel preliv,istopiti maslac,dodati šećer i mešati da se istopi.Naliti pavlaku i kuvati na slabijoj vatri da se dobije sirup.

Chocolate Cake With Caramel Topping
Adapted from Sauce Magazine

Ingredients:
for crust:

• 200gr biscuit crumbs
• 70gr butter,melted

for filling:

• 60gr flour
• 70gr cocoa
• 170gr sugar
• a pinch of salt
• 140gr dark chocolate (60-70% cocoa)
• 200gr butter,melted
• 3 large eggs
• 130gr sour cream

for caramel topping:

• 2 tbsp butter
• 80gr brown sugar
• 200ml heavy whipping cream

Directions:
Preheat the oven to 170C.
For crust,mix biscuit crumbs and butter.Press the mixture into a 24cm springform pan and bake for 8 minutes.
For filling,sift the first 4 ingredients together in a mixing bowl.
In a small saucepan,melt chocolate and butter over a low heat.Remove from heat,add whisked eggs and sour cream.Add chocolate mixture into the dry ingredients,and mix until just blended.Spoon the batter into prepared crust and bake for 30 minutes.Allow the cake to rest for 5 minutes.Remove the sides from the springform pan.
For topping,melt the butter in a heavy saucepan.Whisk in the brown sugar,stirring constantly until the sugar is melted.Pour in the whipping cream and cook over the low heat until the caramel is reduced to a thick syrup.