Ingredients for the base:
- 200 g flour
- 100 g cold butter, cut into small cubes
- 2 tbsp icing sugar
- 100 ml of ice-cold water
Chocolate Filling:
- 250 g walnuts
- 4 tbsp honey
- 200 g dark chocolate
- 100 g butter
- 250 ml cream
- 2 tablespoons sugar
Preparation:
1. Preheat the oven to 200 'C and grease a round cake pan of 24 cm.
2. Make the dough: Put the flour, sugar and butter in the food processor and turn into a crumbly dough. (you can also do it by hand). Add the water and turn briefly until the dough forms a bowl. Roll out the dough on a floured work piece into a round, slightly larger than your form. Press the dough gently into the form and press the dough well against the edges. Put a piece of parchment and a support and filling and bake the soil 20-25 minutes. Remove the baking paper and put the soil back into the oven and bake for 10-15 minutes. Take out of the oven and let cool.
3. Reduce the oven temperature to 175'C and toast the walnuts 7-9 minutes until just colored. Allow to cool.
4. Chop 150g of walnuts coarsely, mix with honey and spread them over the cooled base.
5. Put the pieces of broken chocolate and butter in a bowl and place in a pan with a little boiling water, let the chocolate and butter bain-marie melt. (The bottom of the bowl should not touch the water). Let the chocolate mixture cool until just liquefied.
6. Store the cream stiff with sugar and fold them into the cooled chocolate. Spread the cream over the walnuts. Arrange the rest of the walnuts on top and put the cake in the refrigerator for 2 hours, so that it can stiffen.
Source: Delicious October 2012
Tip: You can also this cake a no bake cake through crushed biscuits and melted butter to use for the bottom. Or take 250 g and 125 g butter crunchy granola!
