To the filling
1 cup of sugar
1/2 cup of boiling water
1 can of sweetened condensed milk
1/4 cup of Karo syrup
a pinch of salt
To the dough
2 1/2 cups of all-purpose flour
1/2 cup of sugar
1 cup of cold unsalted butter, cut into small pieces
1 egg
To the coating
200g of rich dark chocolate
1/2 cup of cold unsalted butter
To the filling
1 cup of sugar
1/2 cup of boiling water
1 can of sweetened condensed milk
1/4 cup of Karo syrup
a pinch of salt
To the dough
2 1/2 cups of all-purpose flour
1/2 cup of sugar
1 cup of cold unsalted butter, cut into small pieces
1 egg
To the coating
200g of rich dark chocolate
1/2 cup of cold unsalted butter
Heat the sugar in a saucepan over medium heat, stirring constantly until caramelized
Add the boiling water to the saucepan, whisking well to dissolve the sugar
Add the sweetened condensed milk, Karo syrup, and salt
Continue whisking and cooking until the bottom of the pan appears
Remove from heat and let cool
Prepare the dough: Sift the flour with the sugar
Add the cold butter in small pieces and mix until a crumbly mixture forms
Place on a surface and make a depression in the center
Add the egg and mix until the flour mixture becomes sticky
Gently knead, wrap, and refrigerate for 15 minutes
Bake in a preheated moderate oven (180°C) until golden brown
Remove from the oven, let cool, and unmold
Spread the filling on top of one of the baked dough disks and cover with the other disk
Melt the chocolate and butter over low heat, whisking constantly
Remove from heat, mix well until cooled
Cover the entire cake and refrigerate until the coating is firm
Serving at room temperature
Yields 16 servings.
