This Chocolate Caramel Pie is rich, creamy and made with simple ingredients.
Ingredients
For the cake base
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190 g of flour
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40 g almond powder
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50 g of sugar
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110 g of butter
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1 egg
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2 tablespoons of cold water
For the caramel
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150 g sugar
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65 g whipping cream
-
35 g butter
For the chocolate ganache and decoration
-
100 g 70% chocolate
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100 g whipping cream
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Chocolate Almonds Amanduo Douceur
Preparation Method
For the cake base
- Mix the flour, almond powder, sugar, and salt. Add the cold butter cut into cubes and work with your hands or the blade of a mixer until you get a sandy texture.
- Lightly beat the egg in a bowl and pour it in along with the two tablespoons of ice water. Work until combined, but don’t knead too much. Wrap with cling film and let it rest in the fridge for half an hour.
- Roll out the dough with a rolling pin on a floured table until it is about 3 mm thick and cover a cake tin with it. Prick it with a fork across its surface, cover it with parchment paper and place a layer of raw chickpeas on the paper (or some other element that works as a weight). Bake at 180ºC for about 25 or 30 minutes, removing the paper with the weight halfway through cooking so that it browns. Let it cool down.
For the caramel:
- Make a golden caramel with the sugar. Remove from heat and carefully add the hot cream and stir vigorously to combine. Return to the heat and cook for another 2 minutes until very soft.
- Remove from heat and wait to lose some of the heat. Add the cubed butter and salt and stir until well blended. Pour over the already baked pie base.
For the chocolate ganache and decoration:
- Melt the chocolate in the microwave by heating it in short intervals and stirring to prevent the chocolate from burning. You can also melt it in a bain-marie, placing the bowl with the chocolate over boiling water, but with the heat off and preventing the bottom of the bowl from touching the hot water.
- Heat the cream and pour over the melted chocolate. Stir until well mixed, let cool slightly and pour over the cake with the caramel. Let the ganache come to room temperature and decorate with chocolate almonds.
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