Need A Good Chocolate/carmel Cake/filling Recipe?
Baking By dtmc Updated 31 Jul 2007 , 2:16am by FromScratch
I don't have any suggestions, but just read through this thread - maybe it will help you with ideas:
http://forum.cakecentral.com/cake-decorating-ftopict-424153.html
Oh yeah.. dulche de leche is a remarkable carmel filling.. and a milk chocolate ganache would simulate the chocolate. I have a good dulche de leche recipe that I'll post in a minute, but you can make it by boiling sweetened condensed milk in a pot of water for 3-4 hours (you need to make sure that the water doesn't all boil off or your cans will explode and WHAT A MESS!!! 
). I am a stickler for tradition so I make it the old fashioned way and it's the most amazing thing..
Dulce De Leche
3 liters of milk (this is just under a gallon)
1 Kg white sugar (2.2 lbs)
1/2 teaspoon of baking soda
Mix all ingredients in a large heavy bottomed pot and bring to a boil until the sugar is dissolved then turn to a simmer and cook for 2 - 3 hours. It is important to check on the mixture often and give it a stir so it doesn't burn on the bottom. The mixture should be a lovely auburn color and be very thick. If, while it's cooling, you notice that it is crystalizing you can throw it bak in the pot and add some more milk to thin it out and it will come back together perfectly. If you take too much moisture out it will become a hardened dulche de leche candy.. which is good too.. but not for a cake.. 
Milk chocolate ganache is easy too.. I'd reduce the amount of cream you woudl put into a dark chocolate ganache since the milk chocolate isn't as hard due to the extra fat in it.
16 oz milk chocolate and 12 oz heavy cream should be a good ratio..
Heat the cream in a pot until it just starts to boil then add it to the chocolate that has been chopped and placed in a heat proof bowl. Let it sit for a few minutes and stir until smooth. Let it sit until is is cooled and a spreadable consistency.
HTH's a little. 
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