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Ganache pie with caramel
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Ingredients
Directions
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Remove the dough from the refrigerator about 10 minutes before unrolling. Sprinkle the work surface with flour and roll out the dough into a piece of cloth that is approximately 3 mm thick.
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Place in the greased baking tin with a raised edge of approx. 2 cm, cut the top edge and pierce holes in the dough base.
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Put in the fridge for another 15 minutes. Preheat the oven to 180ºC. Place parchment paper on the dough with the baking container filling.
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Bake the bottom in the middle of the oven for about 20 minutes. Remove the baking container and the baking paper and bake for another 5 minutes. Allow to cool down and then remove the soil from the mold.
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Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the whipped cream until boiling and stir in the coffee powder.
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Pour this over the chocolate pieces and stir slowly. Allow to cool to lukewarm and slowly add the butter while stirring.
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Divide the ganache over the cake base. Turn slightly so that the chocolate spreads.
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Allow to set for 1 hour at room temperature. Remove the hard caramel from the parchment paper and put it in the top of the cake.
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Nutrition
780Calories
Fat74% DV48g
Protein12% DV6g
Carbs25% DV76g
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