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Butterfly Fleur de Sel Caramel Cake


For the caramel:
112g granulated sugar
1 tbsp glycerine/corn syrup
70 ml water
140ml double cream
1/2 tsp fleur de sel
70ml sour cream
For the cakes:
45g cocoa powder
90ml sour cream
200ml hot water
305g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp fleur de sel
140g butter
165g granulated sugar
90g brown sugar
1 1/2 eggs, beaten
1/2 tsp vanilla
For the icing:
112g granulated sugar
1 tbsp glycerine/corn syrup
35ml water
200ml double cream
225g dark chocolate
225g unsalted butter, still cool but soft



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