This Buckwheat & Cocoa base tastes fantastic & the chestnut brings a divine point of difference to the chocolate & the richness of the mascarpone caramel is truly indulgent. This is a great wheat free base for any dessert.
Preparation: 60 minutes
Cooking: 35 minutes
Serves: 8 people
Buckwheat Dough
Ingredients
- 240g Buckwheat Flour
- 10g Cocoa Powder
- 2 Eggs
- 100g Butter
- 100g Brown Sugar
- Lemon Zest
- ¼ tsp Nutmeg
- ¼ tsp Cloves
Method
In a large frying pan toast the flour over a medium heat until it is golden. Sieve & allow to cool.
Add the cocoa powder & butter to the flour & rub together.
Add the spices, lemon, sugar & salt: mix together then add the beaten egg and mix to form a dough.
Roll out the dough between 2 sheets of parchment paper to about 10mm thick and leave to chill for 30 mins in the fridge.
Pre-heat the oven to 175C bake the dough for about 8-10 mins then remove the top layer of paper and bake for a further 3-4 mins.
As you remove from the oven stamp out the pastry base with a metal ring, allow to cool.
Caramel
Ingredients
- 250g Caster Sugar
- 250g Mascarpone
- Pinch of Salt
Method
As you remove from the oven stamp out the pastry base with a metal ring, allow to cool.
Pour a thin layer in to the moulds on top of the buckwheat base, allow to cool and refrigerate until cold and set.
Chestnut Filling
Ingredients
- 250g Chestnut Puree
- 200g Mascarpone
- 100g Cooked Chestnuts
- 50g Unsalted Butter
- 120g Dark Chocolate
- 1 tbsp Rum
Method
In a mixer, mix the cooked chestnuts & butter together until smooth.
Add the mascarpone, chestnut puree & rum to the mixer and mix well until smooth.
Melt the chocolate and fold in to the mix, place in to a piping bag.
Pipe the mix nearly to the top of the ring on to the set caramel.
Ganache
Ingredients
- 150g Dark Chocolate
- 225g Double Cream
- Pinch of Sea Salt
Method
Bring the cream to the boil & pour over the chocolate, mix well & spoon over a little of the ganache to top each dessert.
Allow to set for about an hour before serving.
