Buckwheat with Chocolate, Chestnut & Caramel

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.

Prep Time: 60 minutes Cook Time: 35 minutes Servings: 8 people

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 Ingredients 

Buckwheat Dough

• 240g Buckwheat Flour
• 10g Cocoa Powder
• 2 Eggs
• 100g Butter
• 100g Brown Sugar
• Lemon Zest
• ¼ tsp Nutmeg
• ¼ tsp Cloves

Caramel

• 250g Caster Sugar
• 250g Mascarpone
• Pinch of Salt

Chestnut Filling

• 250g Chestnut Puree
• 200g Mascarpone
• 100g Cooked Chestnuts
• 50g Unsalted Butter
• 120g Dark Chocolate
• 1 tbsp Rum

Ganache

• 150g Dark Chocolate
• 225g Double Cream
• Pinch of Sea Salt

Method

Buckwheat Base

1. In a large frying pan toast the flour over a medium heat until it is golden. Sieve & allow to cool.
2. Add the cocoa powder & butter to the flour & rub together.
3. Add the spices, lemon, sugar & salt: mix together then add the beaten egg and mix to form a dough.
4. Roll out the dough between 2 sheets of parchment paper to about 10mm thick and leave to chill for 30 mins in the fridge.
5. 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.
6. As you remove from the oven stamp out the pastry base with a metal ring, allow to cool.

Caramel

1. In a heavy bottom saucepan add a splash of water to the sugar, bring gently to the boil and allow to caramelise. When it has reached a nice golden brown, remove from the heat and whisk in the mascarpone.
2. Pour a thin layer in to the moulds on top of the buckwheat base, allow to cool and refrigerate until cold and set.

Chestnut Pie Filling

1. In a mixer, mix the cooked chestnuts & butter together until smooth.
2. Add the mascarpone, chestnut puree & rum to the mixer and mix well until smooth.
3. Melt the chocolate and fold in to the mix, place in to a piping bag.
4. Pipe the mix nearly to the top of the ring on to the set caramel.

Ganache

1. Bring the cream to the boil & pour over the chocolate, mix well & spoon over a little of the ganache to top each dessert.
2. Allow to set for about an hour before serving.