Karamelli Çikolatalı Tart Kek (Karamel ve Çikolata Aşkı)

Different recipes for every heart: http://www.nihaletik.com For the Caramel Chocolate Tart Cake recipe with instructions: http://www.nihaletik.com/yemek/pasta/... You'll be happy making this Caramel Chocolate Tart Cake and experience the delicious taste while eating it. Ingredients Needed for Caramel Chocolate Tart Cake Ingredients Needed for the Cake I used a 28 cm tart pan for my tart cake. Make sure the eggs are at room temperature. 2 eggs 1 teacup sugar 2 teacups flour 1.5 tablespoons cocoa powder 1 teacup milk 1/2 teacup oil 1 teaspoon baking powder 1 vanilla bean For the caramel I used a 200 ml glass as the measuring cup 2 cups less sugar (300 g sugar) 1/2 cup more water (100 g water) 1.5 teacups cream 70 g butter 1 pinch salt Ingredients for the ganache 1.5 teacups cream 120 g dark/milk chocolate Important Things • When making caramel, make sure the cream is at room temperature. —The cream you'll use in caramel must be at room temperature. • Another important point: once your sugar has caramelized, be sure to turn off the heat when you add the cream. Why? Because your caramelized sugar is very hot, it can burn and splatter on your hand if you're not careful when adding the cream. Be sure to maintain control during these times. —When you add the cream to the caramel, you must turn off the stove. • You may have underheated the cream while making the ganache. The chocolate may not be melting. No problem. Immediately boil water and heat the cream in a bain-marie to melt the chocolate. —If the chocolate isn't melting, you can melt it in a bain-marie. • Another important point is greasing the tart mold. —You must grease the tart mold. • Melt about 1 teaspoon of margarine in a pan without burning it. Brush the tart mold well with this melted butter. This way, you won't have any problems removing the cake from the tart mold. —Melt a teaspoon of margarine and spread it over the tart mold with a brush. Ingredients for Caramel Chocolate Tart Cake Ingredients for the Cake I used a 28 cm tart pan for my tart cake. —My tart pan's diameter is 28 cm. Make sure the eggs are at room temperature. —The eggs must be at room temperature. • 2 eggs • 1 teaspoon sugar • 2 teaspoons flour • 1.5 tablespoons cocoa • 1 teaspoon milk • 1/2 teaspoon oil • 1 teaspoon baking powder • 1 teaspoon vanilla Instructions for the Tart Cake • Before starting the cake, grease your tart pan. As mentioned earlier, melting the butter and brushing it with a brush will reduce the amount of oil used and ensure consistent greasing. —grease the tart mold • Whisk the sugar and eggs for 7-8 minutes. The dough will lighten in color as you continue to whisk the eggs and sugar. —mix the eggs and sugar, 7-8 min. • Add the milk and oil. Whisk on low for a few seconds. The important thing is that they are combined. —add milk and oil. Mix for a few seconds. • Sift the flour, baking powder, vanilla, and cocoa. —sift the flour, baking soda, vanilla, and cocoa. • Add the sifted dry ingredients to the egg cake batter in two batches and whisk again. —and mix with the others in two batches. • Pour the cocoa cake batter into the pre-greased tart mold. —pour the mixture into the tart mold. • Tap the tart mold on the counter a few times to eliminate air bubbles and ensure even baking. —Knock the mold onto the countertop several times to get rid of bubbles. • Bake in a preheated oven at 165ºC for 12-15 minutes. You can also test for doneness by using a toothpick before removing from the oven. —Bake for 12-15 minutes in a preheated 165ºC oven. • Cool your cocoa tart cake to room temperature after removing from the oven. —Let it cool to room temperature. • While your cake is cooling, prepare the caramel. —While the cake is cooling, prepare the cream. Ingredients for Caramel • I used a 200 ml glass as the measuring cup —a glass is 200 ml • 2 cups less sugar (300 g sugar) —300 g sugar • 1/2 cup more water (100 g water) —100 g water • 1.5 tea cups cream —1.5 tea cup cream • 70 g butter —70 g butter • 1 pinch salt —a pinch of salt .............................. Ingredients for Ganache • 1.5 tea cups cream —1.5 tea cup cream • 120 g dark milk chocolate —120 g dark milk chocolate **  I usually prefer a blend of dark milk chocolate. The intensity of dark chocolate and the lightness of milk chocolate complement each other perfectly. However, since everyone's palate is different, you can choose the chocolate according to your taste. ..............