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Gâteau double couche caramel vanille et chocolat

Recipe by Hervé Cuisine

Un gâteau surprenant à deux couches qui s’inverse pendant la cuisson : une base chocolatée moelleuse sur un caramel vanille onctueux. Inspiré du fameux « gâteau magique », il se réalise au bain‑marie et se déguste froid pour révéler son effet visuel spectaculaire.

MediumFrenchServes 8

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Source Video
2h 40m
Prep
0m
Cook
19m
Cleanup
2h 59m
Total

Cost Breakdown

Total cost:$5.65
Per serving:$0.71

Critical Success Points

  • Obtenir la couleur caramel sans le brûler
  • Verser le caramel avant qu’il ne durcisse
  • Cuisson au bain‑marie pour une cuisson uniforme
  • Laisser le gâteau refroidir à température ambiante avant réfrigération

Safety Warnings

  • Le caramel est très chaud ; manipuler avec des gants de cuisine.
  • Utiliser des maniques pour sortir le moule du four.
  • Ne pas laisser le caramel sans surveillance pour éviter les brûlures.

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