| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 150 gram Milk chocolate
- 220 gram Butter
- 3 pieces Chicken eggs
- 1 teaspoon Vanilla sugar
- 0,5 glass Flour wheat / Flour
- 1 glass Toffee
- 2-3 tablespoons Water
- 200 gram Sugar
- 1 pinch Salt
Ingredients
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Instructions
- In a saucepan over low heat, melt the chocolate and butter, stirring until smooth. Beat eggs, sugar and vanilla, pour cooled to room temperature chocolate, you can add nuts (walnuts or pecans, I did not. I had chocolate with almonds), all carefully to mix. Add flour and salt, mix again. Get a rather liquid batter the consistency of thick cream.
- Form a diameter of 24 cm grease with butter, sprinkle with flour, pour half of the dough and put in the refrigerator.
- In a small saucepan put toffees, add water and melt everything on a small fire, stirring constantly. Get caramel sauce.
- Cool the sauce for 5 minutes, get the form with the dough, gently pour the caramel on the dough. Send the form back to the fridge for half an hour.
- Get the dough with caramel, pour the remaining dough on top, level. Leave for 10 minutes to warm to room temperature. Put in a preheated 180 degree oven for 35-40 minutes, check the readiness for a dry match. The main thing is not to overdo it, otherwise it will be dry (although still very tasty).
