How very dairy!! Gluten free I can claim on this one, but if you are lactose intolerant, you better move on with your life and don’t look at this. It will just be torture.
With over 1/2 a kilo of Chocolate - Callebaut chocolate in the filling, how could you not LOVE this dessert?
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- 80 g pecans
- 120 g walnuts
- 85 g light musovado sugar (light brown sugar)
- 80 g butter
- Pinch Pink Salt Flakes BUY
- 1 tsp Vanilla - Bean Paste BUY
- 600 g Chocolate - Callebaut dark, in pieces BUY
- 120 g unsalted butter
- 180 g golden caster sugar
- 6 large eggs (70g min)
- 2 tsp Vanilla - Bean Paste BUY
- 120 g pure cream
- 350 g pure cream
- 1 tbsp golden caster sugar
- Chocolate shavings or plenty of dark cocoa powder to garnish
Line the base of a 16cm springform tin with baking paper and set aside.
Crust; Toast pecans and walnuts by placing into a cold oven set to 200°C and baking 14 minutes
With nuts still hot, place all crust ingredients into TM bowl and blend 10 sec/speed 8.Press into prepared tin and refrigerate until solid. (At least 30 minutes before proceeding with filling.)
Place chocolate and butter into TM bowl and melt 15 min/37°C/speed soft. Stop and scrape down sides of bowl occasionally as needed. Transfer to a mixing bowl.
Place sugar, eggs and vanilla bean paste into clean, dry TM bowl and whip 10 min/60°C/Butterfly/speed 3. Remove Butterfly.
Add chocolate mixture and cream and blend 10 sec/speed 5. Scrape down sides of bowl and repeat.
Pour into base and set for several hours (minimum of 3).
Whip cream with a little sugar 20-40 sec/Butterfly/speed 4 or until soft peaks form and pipe or spread on top of filling. Garnish with chocolate shavings or dusted cocoa if desired.