Ganache pie with caramel

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.

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.

Put in the fridge for another 15 minutes. Preheat the oven to 180ºC. Place parchment paper on the dough with the baking container filling.

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.

Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the whipped cream until boiling and stir in the coffee powder.

Pour this over the chocolate pieces and stir slowly. Allow to cool to lukewarm and slowly add the butter while stirring.

Divide the ganache over the cake base. Turn slightly so that the chocolate spreads.

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.