During my weekend visit in Brno Zuzina baked A Cake. There is a reason why she is called Desertina. She prepared a caramel „bomb“ which we could not finish with Melon. For me, it was the same experience like for someone who has no television and after a long time he sits down in front have the magic box. I couldn’t stop looking at the stretching caramel, as the amount I managed to burn in my life certainly affected the global statistics of burnt caramel. Zuzina bakes fantastic and her desserts can be found on her blog DEZERTÍNA.

Dough base – body
100 g butter
175 g plain flour
50 g granulated sugar

Caramel filling and chocolate topping
200 g granulated sugar
1/2 tea s. sea salt
4 tab. s golden syrup or honey
200 g butter
400 g condensed milk
200 g dark chocolate

First step, heat the oven to 180 ° C. Rub the form you‘ll use to bake with butter. Dough base – body we prepare by mixing the flour with cold butter, adding 2 tablespoons of cold water and mixing until fluffy, after add sugar and stir well. Pour the melange in a baking form and press to fit the form. Put in the pre-heated oven for 10-14 minutes. (At the end) Dough base must have slightly golden color. While our base bakes in the oven, we can prepare the caramel. Put all the ingredients in the pot except the chocolate. Cook on a low heat until all sugar has dissolved and mixture is nicely brown, should recall hot lava. Once the caramel is ready pour it on the dough base. Put the form back to the oven for another 6-8 minutes. Take it out and let the plate cool completely. Using water bath melt the chocolate and pour it on to cool caramel cake.