CHOCOLATE
AND MISO CARAMEL CAKE
SERVES 8 | 2 HOURS | INTERMEDIATE
INGREDIENTS
90 g
hazelnuts
80 g
sugar
150 g
flour
50 g
cocoa
125 g
coconut oil
2
tbsp syrup
3
tbsp cold water
MISO CARAMEL
200 g
sugar
90 g
coconut oil
180 g
coconut milk
40 g
miso
GANACHE
400 g
chocolate brown
120 g
coconut yoghurt
220 g
miso caramel
METHOD 01
tart base
Place hazelnuts in a mixer and blend. Add flour, cocoa powder and sugar. Mix again.
Add oil and water a little at a time until all the flour is incorporated.
Line the tin with paper and grease the edges.
Use your hands to place the dough in the tin, and refrigerate for a while.
Bake at 180 degrees for 30 minutes, covering the dough with aluminium foil and something to weigh it down.
METHOD 02
Miso caramel
Add the sugar and coconut oil to a saucepan over a low heat, and cook until the sugar dissolves. Lower the heat to the minimum and add the coconut milk which is at room temperature.
When it reaches boiling point, remove the pan from the heat. With the help of a whisk, stir carefully to dissolve any sugar crystals that form. When cooled, add the miso and mix with the same whisk. Set aside.
Ganache
Melt the 70% chocolate in a bain-marie.
When ready, place all the ingredients in a bowl and whisk together the chocolate, caramel and coconut yogurt.
METHOD 03
Place the filling on the cooked and cooled tart base.
Refrigerate for 3 hours to set.
To serve, add more caramel to the top of the tart.
CHOCOLATE
AND MISO CARAMEL CAKE
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STACKABLE KITCHEN MIXING BOWL
CREAM|4237/211
39 AED - 89 AED
CREAM|4237/211
Stainless steel mixing bowl with a lacquered white exterior. Measurements are laser-cut on the inside so your recipes always turn our perfect. Freezer safe. Available in different sizes. Stackable.
Maximum capacity according to size: 1L, 2L and 3L.
Maximum capacity according to size: 1L, 2L and 3L.
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