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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 72 |
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Adapted from a recipe at which was adapted from a recipe at VERY rich, consume in small quantities! Suggest using bourbon with pecans, Frangelico with hazelnuts and brandy or walnut liqueur with walnuts. Nutritional information is per each 1 cube. Ingredients:
1 1/4 cups unbleached all-purpose flour (5.6 oz by weight) |
1/2 cup packed dark brown sugar (3.5 oz by weight) |
7 tablespoons unsalted butter, cut in 1/4-inch dice and chilled very cold |
1 pinch fine sea salt |
1 tablespoon cold water or 1 tablespoon creme fraiche, if needed |
1 cup heavy whipping cream |
1/3 cup packed dark brown sugar |
1/3 cup granulated sugar |
3 tablespoons honey |
2 tablespoons unsalted butter |
2 -3 tablespoons bourbon or 2 -3 tablespoons frangelico or 2 -3 tablespoons brandy |
1/2 teaspoon fine sea salt |
1/4 teaspoon ground cinnamon |
2 teaspoons finely grated orange zest |
2 cups chopped pecans or 2 cups chopped hazelnuts or 2 cups chopped walnuts |
6 ounces dark chocolate or 1 (6 ounce) bag semi-sweet chocolate chips, chopped |
Directions:
1. Preheat oven to 350°F Wrap the base of a 10 springform pan with parchment paper before applying the ring. Tear or cut away excess paper. Line a baking sheet with another layer of parchment and place springform on sheet.
2. In a food processor, combine flour, brown sugar, cold butter and salt. Pulse until it forms a very crumbly dough. If it's too dry, add cold water or cold creme fraiche. Pour crumbs into springform and pack down flat (no rim) with the bottom of a glass. Place into preheated oven and bake 18-20 minutes or until edge is light golden-brown.
3. While the crust bakes, make the filling. In a medium saucepan, combine cream, brown sugar, white sugar, honey, butter, liquor, salt, and cinnamon. Bring to a boil. Add orange zest, a little at a time, until you are satisfied with the flavor and aroma. Simmer 5-10 minutes, stirring occasionally.
4. Optional: spread the chopped nuts on a cookie sheet and bake for a few minutes while the filling comes to a boil. Remove when barely colored and before they start to smell nutty.
5. Spread the nuts (toasted or not) evenly over the crust. Carefully pour the filling over the nuts. Return sheet pan to oven at middle or lower third and bake 25 minutes, until golden brown.
6. Immediately after removing from the oven, spread chopped chocolate evenly over the top (even if using chips, they should be chopped finer). Wait 5 minutes, then spread the now-melted chocolate smoothly over the surface. Run a thin knife around the inside of the springform, but do not open the lock until it is COMPLETELY cooled.
7. When cool, remove the ring and cut into 1 cubes. Wrap tightly in foil and store in refrigerator up to 1 week. (The springform may require extended soaking in hot water to remove residue.).
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