Description
Very tasty treat for chocolate lovers and caramel. The caramel in this recipe is prepared with sour cream - a new way for me, but not disappointing. In the shortbread crust adds a little cinnamon, its fragrance perfectly complements the chocolate-caramel flavor of the filling.
Ingredients
-
Butter
130 g
-
Sugar
-
Hazelnuts
20 g
-
Cinnamon
0.75 tsp
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Chicken egg
3 piece
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Flour
150 g
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Leavening agent
0.75 tsp
-
Cocoa powder
0.5 Tbsp
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Sour cream
250 g
-
Yolk egg
1 piece
-
Cream
300 g
-
Chocolate milk
250 g
Cooking
In a food processor, whisk 80 g softened butter until creamy.
Add 50 g 3/4 tbsp. sugar, cinnamon and hazelnuts. Mix.
Add 1 egg, mix again.
Sift on top of 135 g of flour, cocoa and baking powder. Knead the dough.
Form the dough into a disc, wrap in cling film and store in the refrigerator. According to the author, for the night, I was kept in the refrigerator for 1 hour.
Preheat the oven to 160 degrees. Roll out the dough according to the diameter of the mold (I have 24 cm), prick in several places with a fork. Put paper or foil and some goods (like beans). Bake for 10 - 15 minutes, then remove the paper and load and bake for another 10 - 15 minutes.
To prepare the caramel in a saucepan, melt 200 g of sugar. The sugar will start to melt around the edges, gently shake the pan rotary motion to mix the sugar.
Caramel is ready when all the sugar melted and became amber.
Add the sour cream. Then 50 g of butter. It is better if the sour cream is room temperature, but still, the caramel will instantly harden on contact with her.
Stir mixture on low heat until all the caramel is dissolved. Let cool until warm to the touch.
Lightly beat 2 eggs and yolk. Add 15 g of flour.
Enter the egg mixture into the cooled caramel. Pour the filling over the base.
Bake for 15 - 20 minutes, till the filling sets. Allow to cool completely.
Meanwhile, melt the chocolate in the microwave or in a water bath. In the microwave: 30 seconds at MAX power then stir and repeat if necessary.
Whisk the cream in a solid foam.
Gradually and gently add the chocolate into the cream.
Put the cooled caramel layer.
Smooth. Refrigerate for 1 hour. Garnish with cocoa or chocolate shavings.
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