Mary Miso - Recipes for every day - Cookbooks

Chocolate dough:
Mix all ingredients expect 150g plain flour in a bowl. Add 150g plain flour and mix again shortly. Press dough flat. Wrap into transparent foil and put in the fridge for 1 hour.

Preheat oven to 180°C. Grease a round cake mould (24cm diameter) with butter.

On some flour roll chocolate flour to a thickness of 5mm. Put dough into the buttered mould. Lay baking paper on top of the dough and coat it with dried pulses (that way the dough stays flat while baking). Bake blind in the oven for 10 minutes. Remove dried pulses and baking paper and bake for another 2 minutes. Take out of the oven and let cool.

Filling:
Roast peca nuts in the oven for 10 minutes. Heat up sugar and honey in some water until sugar dissolves and gets brown. Add cream. Add butter, vanilla, salt and chocolate and mix well. Add peca nuts to the filling, spread on the chocolate dough and let cool.

With a spoon spread liquid white chocolate on the cake. Sprinkle with fleur de sel.