Buckwheat with Chocolate, Chestnut & Caramel
06 December 2017
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
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
- 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
- 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.
- 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
- 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
- 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.