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Vanilla Fleur De Sel, Chocolate And Caramel Dobos Torte

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Cannelle et Vanille
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dessert nut free vegetarian

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Ingredients

6 large eggs, separated, at room temperature

1 1/3 cup (162g) confectioners (icing) sugar, divided

1 tsp (5ml) vanilla extract

1 plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together) cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)

pinch of salt

4 large eggs, at room temperature

200 g (200g) caster (ultrafine or superfine white) sugar

4 oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped

2 stick plus 2 tablespoons (250g) unsalted butter, at room temperature

175 g caramel syrup

3 g vanilla fleur de sel

250 g heavy cream

90 g milk chocolate, chopped into small pieces

200 g sugar

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