Evil week-end and terrific chocolate cake

It was supposed to be a "playing and cooking" week-end at my grandmother country house. We were supposed to be 10 friends spending the week-end together and we had a long list a meals we wanted to taste. Well...

To make a long story short, destiny was against us and we were finally 3 remaining after the timetable/conference/car problems that happened. Not enough to play but some cooking was involved !

I will post the recipes we follow (or not!) in the forthcoming days... But the one I want to share first is the Chocolate and salty butter caramel cake we prepared for sunday lunch.

This recipe was inspired buy a recipe I saw on David Leovitz's blog. I had a big plan about preparing my own dulche de leche a week in advance, but was unable to find enough time... So I came with that new plan of using "caramel au beurre salé" (I found it "taste" better in french) instead.


That's very easy...

1/ Prepare a cup of salty butter caramel (recipe there)

2/Follow David's recipe and use caramel instead of dulche de leche... I also reduced the amount of sugar (100g) and didn't used any nuts.
You can also use your favorite browny's recipe...

Tip: put more caramel in the cake than at the top of it. But we all liked the caramel crust that appeared over the cake and on its sides...

Next time I'll tell you the story of our brioches.

Crumble

I'm leaving for the land of chocolate tomorrow, and so it wasn't reasonable to go to the market during the week-end. For once I bought some fruit in the supermarket on thursday, but I was desapointed by the greengages (reine-claudes) I had. And after few days it was obvious I wouldn't be able to eat them if I didn't cook them.

Then arrived the coincidence: on friday, Lilian told me she was planning to bake a crumble and when I turned on the TV on saturday I saw a show where they were talking about english food, and a woman was explaining her crumble recipe.

I had no choice...
What was particularly interesting for me in Rose crumble was that it didn't needed an oven to be baked.

Greengage and almond crumble
for 2
5-8 greengages (depending on their size
1/3 of stale bread
4 table spoon almonds
2 tablespoon "vergeoise" (I think you can use brown sugar instead, it was actually the only suger I had at home)
butter

Cut the greengage in 2 (or 4) and remove the stone. Cook in a pan with 1/2 teaspoon of butter for 5 min. Put in the dish you choose to serve them.

Process bread, almonds and sugar until it's like a powder.
In a pan, melt 1 tesponn butter. Had the powder you made and cook it until it browns. Don't stop stering (I did and it started to burn!).

Cover the plum with the bread and almond mix.
Serve warm.