When it’s time for dessert, make guests smile with this big gourmet cookie, which is made on the barbecue and served at the table in its cooking pan. With a warm, chewy centre and dark chocolate and toasted pecan flavours, it has everything to help you warm up on chilly evenings. The pears as a garnish add a fruity touch while the espresso-flavoured caramel takes it over the top. You’ll want to immediately dig in and share.
Ингредиенты
- 1 cup (210 g) sugar
- 1/4 cup (60 ml) water
- 1/2 cup (125 ml) 35% cream, hot
- 2 tbsp unsalted butter, diced
- 2 tsp ground coffee beans
- 1/2 tsp fleur de sel
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1/2 cup (50 g) cocoa powder, sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170 g) unsalted butter, melted and cooled
- 3/4 cup (160 g) brown sugar
- 2 eggs, at room temperature
- 4 oz (115 g) 60% dark chocolate, coarsely chopped
- 1/4 cup (25 g) roasted pecans, coarsely chopped, plus more for serving
- Chocolate ice cream, for serving
- 1 very ripe pear, sliced
Инструкция
- In a pot, bring the sugar and water to a boil. Cook, without stirring, until an amber caramel forms. Remove from the heat. Gradually add the hot cream. Watch out for splattering.
- Bring the caramel to a boil once again, stirring until smooth. Add the butter, coffee and salt. Remove from the heat. Strain the caramel through a fine sieve, if desired (see note). Transfer to a bowl and let cool. The caramel will keep for 1 month in an airtight container in the refrigerator. Let sit out at room temperature and stir before serving.
