Chocolate, caramel and almond cake
Chocolate, caramel and almond cake
INGREDIENTS
FOR THE CAKE BASE
190 g flour
40 g almond powder
50 g sugar
1 pinch of salt
110 g butter
1 egg
2 tablespoons of cold water
FOR THE CARAMEL
150 g sugar
65 g whipping cream
35 g butter
1 pinch of salt
FOR CHOCOLATE TRUFFLE AND DECORATION
100 g chocolate 70% Lacasa
100 g whipping cream
Almonds with chocolate Lacasa
ELABORATION
FOR THE CAKE BASE
Mix the flour, almond powder, sugar and salt. Add the diced cold butter and work with your hands or the mixer paddle until you get a sandy texture. Lightly beat the egg in a bowl and pour in the two tablespoons of ice water. Work until combined, but do not knead too much. Wrap it with cling film and let it rest in the refrigerator for half an hour.
Roll out the dough with a rolling pin on a table sprinkled with flour until it is about 3 mm thick and cover a tart pan with it. Prick it with a fork over its entire surface, cover it with baking paper and place on the paper a layer of raw chickpeas (or some other element that works as a weight). Bake it at 180ºC for 25 to 30 minutes, removing the paper with the weight halfway through baking so that it browns. Let it cool well.
FOR THE CARAMEL
Make a golden caramel with the sugar. Remove from the heat and carefully add the hot whipping cream and stir vigorously to combine. Return to the heat and cook for 2 more minutes until very soft. Remove from the heat and wait until it loses a little heat. Add the diced butter and salt and stir until well combined. Pour over the baked tart base.
FOR CHOCOLATE TRUFFLE 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 turned off and avoiding the base of the bowl touching the hot water.
Heat the cream to boiling point and pour it over the melted chocolate. Stir until well combined, let it cool a little and pour it over the cake with the caramel. Let the truffle come to room temperature and decorate it with Lacasa chocolate almonds.
