Explosive

It’s been almost three years since I put theAssassin together and it seems to have been a hit! I make them from time to time and I must admit that I enjoy them every time. I’ve been wanting to release a slightly different version for a long time, to find a brother for him in a way. So here is the Explosive! This time, the focus is even more on salted butter caramel. A touch of cinnamon, a little white chocolate and a handful of almond powder and here is the latest addition to the family! Always the same old cheese look (!!) this cake can be eaten fresh to be firmer, or at room temperature to be even more melting. And as always, a small slice is enough. And here is another one finally…

Recipe for the explosive:

-190g of sugar
-125g of semi-salted butter
-1 teaspoon of fleur de sel

-110g of full cream
-90g of white chocolate 
-175g of egg

-60g of almond powder
-30g of flour

-1 teaspoon of liquid vanilla

-1/8 teaspoon cinnamon powder

Start by putting the butter, fleur de sel and sugar in a heavy-bottomed saucepan. Add a dash of water (just enough to soak the sugar a little).

Put in the oven preheated to 145°C for 1H to 1h10. When you move the cake, the center should be set a little like a jelly. Here you can see the cake straight from the oven.