Fleur De Sel Cakelet

How does a midweek snack sound to you? Is it like music to the ears? So I will stick to a short post. If you have not had FLEUR DE SEL cakes before, then this might change your mind. I am really excited to share this recipe with you. The FLEUR DE SEL is very much inspired by a cake I had while I was in San Francisco. Except mine has a slight variation.

For this cake, I used my trusty Dark Rich Sour Cream Chocolate Cake recipe, then piped the middle with made from scratch Dulce De Leche & Cream Cheese filling, and coat the top with Semi-Sweet Chocolate Glaze, and lastly sprinkled with crushed Reese's Puff Cereals. As for the flavour, you will get a combination of rich dark chocolate cake with luscious creamy-sweet fluffy filling, and then balanced with peanut buttery salty Reese's Puffs cereal, which acts almost like a streusel to give that extra crunch and texture.

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Fleur De Sel Cakelets
by Chic & Gorgeous Treats

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*Makes 20 small-medium bundt cakes
*Makes 3 layers 6-inches OR 2 layers 8-inches round cake
*Makes 1 dozen regular sized cupcakes
* Cake is best kept up to 3 days in an airtight container

 ^INGREDIENTS

Dulce De Leche 2 ⅓ cups (14 oz) condensed milk Dark Chocolate Cake ¾ cups Dutch processed cocoa powder 1 ½ cups cake flour 1 ½ cups caster sugar 1 ½ teaspoon baking soda ¾ teaspoon baking powder ¾ teaspoon salt 2 eggs, lightly beaten ½ cup warm water ¾  cup milk 2/4 cup sour cream ⅓ cup unsalted butter, melted ¾ teaspoon pure vanilla extract Dulce De Leche Filling 6 tablespoons dulce de leche ½ stick cream cheese, softened Chocolate Glaze 4 oz Baker’s semi-sweet chocolate 1 tablespoon golden syrup 4 tablespoon unsalted butter some Reese’s Puff cereal, crushed
DIRECTIONS 1. Fill the base pan of a double boiler or medium saucepan halfway with water. Bring it to a boil then reducing the heat to medium to continue to simmer. Pour the condensed milk into a double boiler top insert or into a stainless steel bowl that fits snugly. Set it uncovered over the simmering water. Check on the water level every 30 minutes, adding more water to the boiler or saucepan as needed. Stir the milk once a while as well. Cook for about 2 ½ to 3 hours or until the condensed milk has caramelized and thickened. Store in a glass jar container. 2. Preheat oven to 170°C. Grease individual bundt pan with some butter or cake release and sprinkle some flour. With a paddle attachment on a stand mixer, mix together eggs, milk, water vanilla extract, sour cream, and melted butter until it is well combined. In a separate bowl, sift together cocoa powder, cake flour, salt, baking powder, and baking soda. Then add the sugar. Lightly whisk together the dry ingredients. Turn speed down to low, and add the dry ingredients in two batches, mixing each time until well combined. Beat for another 3 minutes on medium speed to remove any lumps. 3. Pour cake mixture into prepared pan and bake between 15-20 minutes or until skewer inserted comes out clean. Transfer onto cooling rack; let it cool slightly before removing cake out of the tin. 4. To prepare filling, beat softened cream cheese and dulce de leche together until well combined. NO powdered sugar is required here. If you like it to be sweeter, adjust by adding more dulce de leche ½ tablespoon at a time. 5. To assemble, scoop dulce de leche and cream cheese filling into a piping back with a regular nozzle or tip. Pipe filling into cakelet bottom side up. Melt chocolate, butter and golden syrup in microwave in a heatproof bowl between 35-40 seconds. Stir with a spatula to help chocolate to melt. Drizzle chocolate glaze over cake and sprinkle with some Reese’s Puff crushed streusel before serving. ENJOY!                                                                *cake is loosely adapted from Martha Stewart

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 Just so you know, this mid-week snack is a teaser, as to what is heading your way. There is something exciting coming right up this coming Friday.

xx