Ingredients:
MASSA
190 grams of wheat flour
30 grams of cocoa powder
2 tablespoons refined sugar
½ teaspoon of salt
100 grams chilled unsalted butter, cut into pieces
1 yolk
2 tablespoons of ice water
FILLING
60 grams of butter
2 tablespoons chocolate powder
250 mil glucose syrup
3 eggs
90 grams of brown sugar
2 tablespoons of rum
250 grams of pecan nuts
Preparation mode:
Sift the wheat flour, sugar, cocoa and salt into a bowl. Then add the butter kneading with your fingertips and stir. Mix the egg yolk with the water and add it to the dough, kneading gently.
Make a ball with the dough, wrap it in PVC film and take it to the fridge for 30 minutes. After that time, open the dough and line the mold, returning to the fridge while you prepare the filling.
For the filling, melt the butter, powdered chocolate and glucose syrup in a water bath. Lightly beat the eggs with the sugar and rum and add to the chocolate mixture. Then add the nuts and pour the stuffing over the dough. With the oven preheated to 170ºC, bake for about 35 to 40 minutes or until the filling is firm.
Source: Divino Stove.
Ingredients:
MASSA
190 grams of wheat flour
30 grams of cocoa powder
2 tablespoons refined sugar
½ teaspoon of salt
100 grams chilled unsalted butter, cut into pieces
1 yolk
2 tablespoons of ice water
FILLING
60 grams of butter
2 tablespoons chocolate powder
250 mil glucose syrup
3 eggs
90 grams of brown sugar
2 tablespoons of rum
250 grams of pecan nuts
Preparation mode:
Sift the wheat flour, sugar, cocoa and salt into a bowl. Then add the butter kneading with your fingertips and stir. Mix the egg yolk with the water and add it to the dough, kneading gently.
Make a ball with the dough, wrap it in PVC film and take it to the fridge for 30 minutes. After that time, open the dough and line the mold, returning to the fridge while you prepare the filling.
For the filling, melt the butter, powdered chocolate and glucose syrup in a water bath. Lightly beat the eggs with the sugar and rum and add to the chocolate mixture. Then add the nuts and pour the stuffing over the dough. With the oven preheated to 170ºC, bake for about 35 to 40 minutes or until the filling is firm.
Source: Divino Stove.
