250 g of dry biscuits
100 g butter
150 g dark chocolate
For the caramel:
90 g butter
200 g fine sugar
splash of water
100 ml cream
1 teaspoon coarse salt Himalaya + extra to finish
1. Melt the butter in the microwave. Do the cookies with the butter in a blender and grind fine. Divide the crumbled biscuits about 4 small taartvormpjes and push the bottom and edges well. Put an hour in the freezer.
2. Bring the cream with the butter to the boil. Put the fire out. Put the sugar and water in a saucepan and slowly bring to the boil. Pour in the roommengsel stirring once the sugar is golden brown. Put on a gentle heat and stir another 5 minutes until the caramel starts to thicken. Turn off heat, pour into a bowl and let cool completely.
3. Melt the chocolate in the microwave. Fill the pastry with the caramel and put 10 minutes in the freezer. Pour the melted chocolate over and let it in the fridge to harden. Remove the cakes from the form and work them off with Salt.
a Fool of chocolate? By this hack you transform your cake into a decadent dessert!
do you Want the recipes and articles of NINA COOK every Friday in your mailbox? subscribe to our newsletter!