Chocolate and caramel are a great combination. Let's try it with a King Cake.
6 tablespoons butter, softened
1/4 cup sugar
2 teaspoons ground cinnamon
King Cake Dough (See Jan. 6th post)
1 large egg
1 tablespoon water
8 ounce semisweet chocolate baking bars, chopped
Salted Caramel Sauce ( Monday's recipe)
In a small bowl, whisk otgether butter, sugar and cinnamon
Lightly punch down King Cake Dough. Cover and let stand for 5 minutes. In another small bowl, whisk together egg and 1 tablespoon water.
Turn out King Cake Dough onto a lightly floured surface, and divide in half. Roll one half into a 24x6-inch rectangle. Using a small offset spatula, spread half of butter mixture onto dougn, leaving a 1/2-inch border on one slong side. Sprinkle with half of chocolate. Brush border with egg wash. Starting with long side opposite border, roll up dough, jelly roll stylr; pinch seam to seal. Gently shape log to even thickness, if necesary. Repeat procedure with remaining dough, remaining filling, and remaining chocolate.
Carefully twist logs together, and place on a sheet of parchment paper. Form into a circel, twisting and pinching ends to seal. (Use egg wash if needed.) Slide parchment onto a baking sheet. Cover and let rise in a warm, draft-free place (75℉) until puffed, 30 to 45 minutes.
Preheat oven to 350℉.
Brush dough with egg wash.
Bake until lightly golden and an instant-read thermometer inserted in center registers 190℉, about 50 minutes, loosely covering with foil halfway through baking to prevent excess browning, if necessary. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Salted Caramel Sauce.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
