Chocolate-It's What's for Dinner

I followed this recipe without any changes (I must be going soft). At first I wasn't going to do the salted caramel (it did say optional after all). Then I thought well it's not often I make pudding (which I don't know why I don't because pudding is really good stuff) so why not go full on. Well I do have to say the caramel does add that little something extra. The pinch of salt on top also adds. I do like the receipe process of adding the cornstarch to the egg yolks and egg. It ensures a smooth consistency. I've made another butterscotch pudding but I think I prefer this one. For the pudding when I added the heavy cream and milk, I did have to put it back on the heat to melt the caramel. With the sauce, I had a similar situation but not as bad.

This cake sounded so good.  I love cinnamon, caramel, and chocolate so this sounded like it would be great. It's been on my to-make list since 2008. So was it worth the wait?  I think the caramel overpowered the cinnamon flavor and you couldn't taste the cinnamon at all. I think next time I wouldn't even bother with the cinnamon. The cake was very light and tasted good. I think I would  maybe use a different chocolate for the icing.  I used Trader Joe's Pound Plus 72% Belgium dark chocolate . It was a little too strong tasting. I generally use this for dark chocolate in baking but for some reason, it was a little too dark for this recipe. But the Sous Chef said he liked the contrast. A few hints: 1.  They didn't say to grease the pan. To grease or not to grease - GREASE.  I was so glad I did. I think the sides would have really stuck had I not. 2.  Seriously be careful when you pour the caramel into the cream mixture. You could totally end...