Summary

Ingredients

Ingredients for the dough:

• 200 g flour
• 125 g butter, cold
• water, approx. 50 - 100 ml
• 1 egg yolk
• 0.5 teaspoon ½ salt
• 1 tablespoon sugar
• Beans, dried, for blind baking

Ingredients for the caramel layer:

• 250 grams sugar
• 100 g butter, salted
• 170 ml confectioner`s cream

Ingredients for the chocolate mass:

• 200 g chocolate, dark chocolate
• 150 g cream
• 30 g butter

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Instructions

1. For the dough, mix the cold butter with the flour, salt and sugar. Then gradually add the egg yolk and the cold water and knead until a ball of dough is formed.
2. Pour the dough into the mold, cover with baking paper and spread the dried beans on top. Now blindly bake for about 10 minutes at 180 ° C top / bottom heat, then bake for a few more minutes without the beans, until the dough is slightly golden.
3. For the caramel, heat the sugar with 1 - 2 tablespoons of water over a low heat until it becomes a nice color. Remove from the heat and carefully add the heated cream. Mix and remove from heat. Let cool down a bit and then add the butter and stir in well. Put the caramel on the cake base, which has already cooled down, and chill for 30 minutes.
4. Bring the cream for the chocolate cream to the boil and pour over the finely chopped chocolate. Wait 1 minute for the chocolate to begin to melt. Stir until the chocolate is completely melted. Add the butter at the end. Then pour onto the caramel and let rest in the refrigerator for at least an hour.
5. Svenja prepared this recipe as a dessert on Monday, February 15th, 21st on the program “The Perfect Dinner” - Day 1 from Frankfurt.