Chocolate fudge cake

Publié par: Sébastien Martin Dans: Chocolate fudge cake Sur: Wednesday, December 9, 2015 Commentaire: 1 Frapper: 7552

Chocolate Fudge Cake Caramel Cream And Caramelized Pine Nuts


The hazelnut crust pastry

Chocolate cream

Ingredients for cake175g flour
45g ground almonds
50g whole hazelnuts
30g icing sugar
125g butter, diced
1 egg

20cl milk
60g sugar
100g butter
200g dark chocolate
with 64%
2 tablespoons 
unsweetened cocoa

Ingredients chocolate cream

Caramel cream

Caramelized pine nuts and
caramelized toffee pieces

Ingredients caramel cream100g sugar
10cl liquid cream
4 pinch of salt
60g sugar
35g pine nuts
caramel Ingredients
The hazelnut crust pastry

cake preparation

1. Go hazelnuts in a blender to reduce them to powder.
2. Mix the flour, the icing sugar and the almond powder and hazelnuts.
3. Incorporate the butter and sand it between your hands to obtain a powder. Form a fountain and pour the egg. Mix and amalgamate the whole. Form a ball, cover it with a cling film and reserve it in the fridge for 1 hour.
4. Cut a round of parchment paper of the size of the mold
5. Roll out dough on floured parchment paper.
6. Place it in your pie plate
7. Let it rest in the fridge (the dough has to firm up to avoid that it retracts in the cooking) while you preheat
your oven to 180 °C.
8. Bake them for 15 minutes: the color should be gilded.
9. Turn out and cool on a wire rack.
The caramel cream

Caramel cream preparation

1. Melt the sugar in a saucepan over a low heat to obtain a caramel amber.
2. Pour the single cream in a thin stream while stirring.
3. Simmer a few minutes depending on the consistency you want.
4. If the toffy becomes firmer, continue mixing on low heat so that the mixture becomes smooth.
5. Let warm and then add the salt. Mix.
6. Pour the cream at the bottom of the caramel tart.
The chocolate cream

Cream chocolate preparation

1. Boil in a pot, the milk, the sugar and the butter cut in dice by mixing from time to time.
2. Off the heat, add the chocolate in pieces and cocoa powder. Let rest for a moment until the chocolate is melted, then whip to mix the whole
3. Allow to cool (but not cool so it is still liquid) and overturn on the caramel cream slowly
4. Leave the cake in the refrigerator a few hours, until the cream takes.
The caramelized pine nuts and caramelized toffee pieces

Caramel preparation

1. Melt the sugar in a saucepan over a low heat to obtain a caramel amber. Do not stir so that the caramel crystallizes not
2. Pour a little of the caramel on a silicone sheet or parchment paper (about 1 tablespoon).
4. Put the pine nuts in the pan with the remaining caramel. Then drop on the same sheet.
5. Let cool, then break boorishly the caramel. You have one side of the pinions caramelized of other bursts of caramel.
6. Give evidence the pie harmoniously and serve.






Recipe done in partnership with the blog "le Goût d'abord"


Créé le Saturday, February 20, 2016 Publié par Ballen Yolanda Lien vers le commentaire
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