Chocolate cake with salted caramel

Chocolate cake

Preheat the oven to 180°C.
Beat the eggs in a mixing bowl, then add the flour, sugar and baking powder.
Whisk to combine.
Melt the chocolate with the butter in a bain-marie. Mix with a spatula until the melted chocolate is smooth. Stir into the previous mixture.
Add the Alsace Lait low-fat crème fraîche for whipping and mix gently until smooth.
Grease a 20 cm diameter cake tin with butter.
Pour in the mixture. Place in the oven at 180°C for 30 minutes.
Leave the cake to cool, then remove from the tin.

Salted caramel

Pour the sugar into a saucepan and heat without fat over a medium heat to make the caramel. As soon as the caramel turns amber, turn off the heat. Gently pour in the Alsace Lait low-fat crème fraîche for whipping.
Add the slightly salted butter and mix again until the caramel is smooth and creamy.
Pour the caramel over the chocolate cake. Leave to cool.
Add a few chocolate eggs and edible flowers for decoration.

Happy Easter!