Salted Caramel Sauce

Salted Caramel Sauce_The Whisking Bowl

Everything home-made is better right? It could not be any truer when it comes to Salted Caramel Sauce. For one, it doesn’t have all kinds of preservatives and other ingredients that you can barely pronounce. The best part though is how deep the flavor is for the sauce that I make at home. And while you’re making it at home, you can totally personalize it, if you like it less saltier than go easy on the salt, and if heavily salted sauce is your jam, so right ahead and sprinkle an extra healthy pinch of salt. After making the Salted Caramel Cupcakes, I had promised to do a special post on how to make salted caramel sauce and here it is!

 

Salted Caramel Sauce_The Whisking Bowl

Salted Caramel Sauce_The Whisking Bowl

 

It is so easy to make, you have to make it at home. There is no special piece of equipment for it, no candy thermometers either. Just five ingredients that are pantry staples and ten minutes later, you could be spooning your salted caramel sauce over ice cream and going about your thing! Now that’s my kind of goodness!! If you plan on using it any other recipes, you will have to let it cool completely before adding it.

Salted Caramel Sauce_The Whisking Bowl

Salted Caramel Sauce_The Whisking Bowl

I have a sequence of pictures and some GIFs that can help you understand the process of making the salted caramel. The key to making it is to have all your ingredients prepped before hand, so you don’t have to run around at the last minute, while the sugar burns.

Salted Caramel Sauce_The Whisking Bowl

Salted Caramel Sauce

Yield: 1½ cups caramel sauce
 
Ingredients
  • 1 cup white sugar
  • 6 tablespoons butter, cut into cubes
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract (or vanilla bean paste if you have it.)
  • 1 teaspoon sea salt
 
Instructions
  1. Before you begin, get all your ingredients prepped and ready and have them waiting near your stove-top.
  2. Place a heavy-bottomed 2 or 3 qt. saucepan over medium-high heat and sprinkle the sugar into the pan. You can do this in batches too, by gradually adding sugar to the pan as the other sugar melts..
  3. Lift the pan over the heat and shake/swirl the sugar until it starts to melt. Continue swirling the pan around until the sugar is all clump-free and melted. It is important to keep swirling and shaking the pan, so that the sugar is well distributed and does not burn.
  4. Add the butter and whisk until totally melted and combined.
  5. Remove from heat and slowly stream the cream into the caramel. (It may seize up and foam a bit!) Whisk it rapidly until smooth. Stir in the vanilla and sea salt.
  6. Pour caramel in a glass jar or measuring cup and allow to cool. It will last in the fridge for up to a month in an air-tight container.
Notes
If adding the cream causes the mixture to seize up and separate- No biggie! Just stir the whole mixture over low heat until the clumps of caramelized sugar melt completely.
Sprinkle the sugar in the pan over  medium heat and keep shaking/swirling/mixing it around over the flame still all the sugar is melted.

Salted Caramel Sauce_The Whisking Bowl

Salted Caramel Sauce_The Whisking Bowl

During the melting process, the sugar will clump. Just make sure to keep swirling the pan or mixing the sugar, so that it  doesn’t burn.

Salted Caramel Sauce_The Whisking Bowl

Salted Caramel Sauce_The Whisking Bowl

Salted Caramel Sauce_The Whisking Bowl

Once the sugar is all melted, add the butter. Be careful, the mixture will bubble up. Whisk rapidly until it is completely melted.

Salted Caramel Sauce_The Whisking Bowl

Salted Caramel Sauce_The Whisking Bowl

Remove pan from heat and slowly pour the cream in while continuing to whisk. Stir in the sea salt and vanilla.

Salted Caramel Sauce_The Whisking Bowl

#BundtBakers: Chocolate Coconut Tres Leches Bundt Cake

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

There is something about Bundt cakes that make me so happy. Its probably because I associate it with eating Marble cake bundt cakes when I was younger. I also used to keep an eye out for them at bakeries and cafes, and truth be told, still do. I haven’t come across any recently that have blown me over. What does a baker do in that situation? Make their own, of course!!

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

I have joined a community of Bundt bakers, that come together every month to make a bundt cake based on a pre selected theme. This month the theme was tropical vacation. This theme came at just the right time. After posting the pictures from my travels around Sri lanka, a tropical vacation has been the only thing that I can think of. Imagine, loads of tropical fruit, fresh coconut water all while sitting on the beach and taking the occasional dip in the sea! I wanted to repackage all those images into one dessert and I present to you, Chocolate Coconut Tres Leches Bundt Cake, because chocolate makes everything all that much better, right?

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

 

While eating the cake, the tres leches will totally transport us back to Tulum, Playa del Carmen or any other latin American getaways we’ve had. For those who haven’t been yet, what better way to savor those feelings of being on a holiday then by relaxing at home with a slice of this cake and a steaming cup of coffee. The tres leches really does transform this dessert from a cake to a decadent dessert.

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

This bundt cake could not be easier to make and assemble. There is something therapeutic about spooning the tres leches over the cake and watching it absorb the liquid. The base chocolate cake-which is like a sponge cake- is sturdy enough to hold up to all the liquid poured onto it (I used nearly all the liquid, reserving some for pouring onto the cake while serving). The cake might been thick before going into the oven, but that’s where the egg whites will lighten them up. Also, i wanted the cake to be a little dry so that it could soak up all the liquid.

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Please take a look at the rest of this month’s #BundtBakers. There are so many beautiful cakes this month and I am excited to share them all with you. Take a peek at what other talented bakers have baked this month:

 

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

 

Chocolate Coconut Tres Leches Bundt Cake

Yield: Serves 8

Ingredients

For the Cake

  • 1/2 cup unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 Tbsp yogurt or sour cream
  • 1/2 cup and 1/4 cup sugar, divided
  • 4 large eggs, separated
  • 1 teaspoon pure vanilla extract
For the leches
  • 1 small can evaporated milk
  • 1 14 oz. can sweetened condensed milk
  • 1 16oz can of coconut milk
  • 1 teaspoon vanilla (optional)

For the Ganache

  • 3 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat the oven to 350°F. Generously butter the inside and sides of a bundt pan. Sprinkle with cocoa- set aside.
  2. In a large mixing bowl, combine the butter and ½ cup of the sugar. Whisk until smooth and pale. Next, add the egg yolks and whisk till creamy.  Add vanilla and set aside.
  3. In a very clean stand mixer bowl or a large mixing bowl, Beat egg whites on medium high using a whisk attachment until soft peaks form. Gradually 1/4 cup sugar and a pinch of salt while the mixer runs and continue beating until stiff peaks form.
  4. In a separate bowl, mix together the flour, salt, cocoa and baking soda.
  5. In an measuring cup, mix the milk and yogurt or sour cream.
  6. Add the dry ingredients and the milk mixture to the eggs in batches, making sure to start and end up with flour addition. Do not over mix.
  7. Pile about one-third of the egg whites into the yolk mixture. Gently fold them together until smooth. Repeat with another third of egg whites,  mix and then the last third of whites. Do not over-mix, but batter should be smooth, airy and fluffy.
  8. Pour the batter into the prepared pan. Bake for 30-40 minutes, or until the top of the cake springs back when lightly touched or a toothpick inserted into the middle comes out clean.
  9. Run a knife around the edge of the cake pan, and invert the cake onto a wire rack. Then flip the cake right side up so it can cool.
  10. While the cake is baking, combine the soak ingredients in a liquid measuring cup and set aside.
  11. After the cake has cooled for about 15 minutes, use a fork to prick it all over, not forgetting the sides, edges and all over the top. Try to get pretty close to the bottom of the cake.
  12. Use a spoon or pour the soaking liquid over the cake, a little at a time, waiting for it to absorb before adding more. I would use the spoon and gently press the liquid into the cake. It may seem like a lot of liquid, but use as much as you can to soak the cake.
  13. Chill the cake in the fridge for an hour (or more) to really let the flavors soak and set.
  14. Meanwhile, mix the ganache ingredients and set aside. when ready to serve, pour on top of the cake.
  15. Store in the fridge until you’re ready to serve.

Tiramisu

Hi Guys! I’m back with another tiramisu recipe, but this time, it’s the real deal! I am obsessed with tiramisu and all things Italian. I am constantly dreaming up my Italian getaway that will include an overdose of pizzas, pastas, gelatos, tiramisu, cannolis and I can just keep going on and on. My mom and I keep dreaming up of a Tuscan adventure. We really need to make that happen. Movies like ‘Under the Tuscan Sun’ and ‘Letters to Juliet’ definitely increase my wanderlust! If you haven’t seen these movies already, you need to correct that this weekend! You just might book your tickets to Italy before the movie is even over!

Ok…Back to the tiramisu though.

Tiramisu |The Whisking Bowl

I wanted to make individual portions to make them look a little fancy. I took these over for a family get together and they were a major success. We wiped them off in record time. You could however make them in one large pan. That would increase the number of servings you get out of the same recipe. If making into a pan, topping the tiramisu with some whipped cream never hurt, will only make it luscious!

Tiramisu |The Whisking Bowl

This recipe calls for making an Italian custard called Zabaione. Zabaione is a versatile dessert in Italy, sometimes also used as a beverage. It is made with egg yolks, sugar, and a sweet wine (which is optional). The dessert version is a light custard, whipped to incorporate a large amount of air. There could be some concern about lightly cooked egg yolks in the custard. However, it is tempered over a double boiler for between 5-8 minutes, cooking the egg yolks. Make sure to use pasteurized eggs, similar to what i spoke about in the Lemon Curd post. The Zabaione is folded with mascarpone cheese to add to the lusciousness. A lot of recipes add whipped cream to this custard, but I want to keep this traditionally Italian. I did not have Marsala wine, but if you have some feel free to add it to the custard. That’s how the Italians do it!

Tiramisu |The Whisking Bowl

Make this for your next family or friends get together. Its also a perfect dessert for a party, since it isn’t very heavy.

Tiramisu |The Whisking Bowl

 

Tiramisu

Servings: 6

Ingredients

  1. 1 box savoiardi/ lady finger cookies
  2. 1 cup very strong brewed coffee
  3. 1/4 cup granulated sugar, divided
  4. 2 large egg yolks
  5. 1/2 pound (about 1 1/4 – 1 1/2 cup) mascarpone cheese
  6. 2 tablespoons unsweetened cocoa powder
  7. Chocolate shavings

 

Instructions

  1. In a shallow bowl, pour coffee. Set aside. You could also use one heaping tablespoon of instant espresso powder in one cup of warm water.
  2. Bring 2-inches of water to simmer in a small saucepan.
  3. In a medium, heat-proof bowl, whisk together egg yolks and 1/4 cup granulated sugar. Place the bowl over the simmering water (the bottom of the bowl should not touch the water), and use an electric hand mixer or a whisk to whip the eggs and sugar until pale, thick, and the sugar is dissolved, about 5-8 minutes.
  4. Remove the bowl from the heat and stir in the mascarpone cheese until just combined.
  5. Mix together cocoa powder and some of the chocolate shavings. Reserve some chocolate shavings for topping at the end.
  6. Now, set yourself up for assembly. You’ll have your lady finger cookies, coffee, mascarpone mixture, cocoa-chocolate shavings mixture.
  7. Start by dipping and lightly soaking cookies in coffee syrup. You don’t want them to be completely soggy, but rather, just soaked through. Use the soaked cookies to line the bottom of a 9×9-inch square pan or individual serving cups.
  8. Top the soaked cookies with half of the mascarpone mixture and spread evenly. Sprinkle some of the cocoa-chocolate mixture.
  9. Top the mascarpone mixture with another layer of coffee soaked cookies. This time the coffee soaked cookies should be placed perpendicular to the direction the first layer was placed. Top the cookies with the remaining mascarpone. Dust liberally with cocoa-chocolate mixture and the reserved chocolate shavings
  10. Cover with plastic wrap and refrigerate for at least 2 hours. Serve chilled with hot coffee.

 

Loosely Adapted from Joy The Baker