Melted butter for greasing
Wheat flour for dusting
For the dough
1 cup of wheat flour
3/4 cup of dried tamarind (300g)
1/2 cup of chopped nuts (50g)
1 tablespoon of grated lime zest
For the filling
100g of semi-sweet chocolate, broken into pieces
Melted butter for greasing
Wheat flour for dusting
For the dough
1 cup of wheat flour
3/4 cup of dried tamarind (300g)
1/2 cup of chopped nuts (50g)
1 tablespoon of grated lime zest
For the filling
100g of semi-sweet chocolate, broken into pieces
Preheat the oven to 180°C
Grease a large baking dish with melted butter
Dust with wheat flour a smooth surface
Prepare the dough: in a medium bowl, combine all ingredients except for the egg and mix until a farofa forms
Add the egg and knead quickly with your hands
Form a ball with the dough and reserve
Prepare the filling: remove the tamarind pits
Process the tamarinds with nuts until you get a paste
Add grated lime zest and mix
Roll out the reserved dough to a 30cm square on a floured surface
Spread the tamarind and nut paste over it and roll into a rocambole shape
Place in the prepared baking dish
Bake for about 30 minutes, until lightly golden
Prepare the topping: melt chocolate in a small saucepan with a little water (do not let the water touch the chocolate)
Stir constantly until melted
Pour onto a flat surface
Use a spatula to stir and cool the chocolate
Brush the cooled chocolate over the rocambole, then refrigerate for 30 minutes or until firm
Transfer to a serving dish and serve immediately
