FoR THe MASSA
2 1/2 cups of wheat flour (300 g)
2 1/2 tablespoons of butter, softened
1 tablespoon of salt
1/2 cup of unsalted butter (100 g), cut into small pieces
1/4 cup of vegetable oil (50 g), cut into small pieces
4 tablespoons of cold water
Grains of rice or beans (to firm the dough)
FoR THe FILLING
2 tablespoons of softened butter
1/2 cup of hazelnuts (90 g)
2 tablespoons of honey
1 pinch of salt
1/2 cup of heavy cream (120 ml)
1 1/2 cups of pecans (120 g) in shreds
1/3 cup of chopped hazelnuts (50 g)
FoR THe COATING
6 tablespoons of cold water
1 cup of unsweetened chocolate chips (170 g), grated
1/4 cup of pecans (20 g) in shreds, toasted (for decoration)
FoR THe MASSA
2 1/2 cups of wheat flour (300 g)
2 1/2 tablespoons of butter, softened
1 tablespoon of salt
1/2 cup of unsalted butter (100 g), cut into small pieces
1/4 cup of vegetable oil (50 g), cut into small pieces
4 tablespoons of cold water
Grains of rice or beans (to firm the dough)
FoR THe FILLING
2 tablespoons of softened butter
1/2 cup of hazelnuts (90 g)
2 tablespoons of honey
1 pinch of salt
1/2 cup of heavy cream (120 ml)
1 1/2 cups of pecans (120 g) in shreds
1/3 cup of chopped hazelnuts (50 g)
FoR THe COATING
6 tablespoons of cold water
1 cup of unsweetened chocolate chips (170 g), grated
1/4 cup of pecans (20 g) in shreds, toasted (for decoration)
MIX THE DRY INGREDIENTS: sift the first few ingredients over a medium-sized bowl
Add the butter and vegetable oil
Mix with your fingers until it forms a coarse crumb
Add cold water as needed to form a workable dough
Make a ball with the dough, wrap in plastic film, and refrigerate for 30 minutes
Preheat the oven to 250°C (very hot)
MIX THE FILLING: in a blender, on low speed, blend the butter with hazelnuts, honey, and salt until creamy and pale (about 2 minutes)
Add heavy cream and mix well with a spoon
Add pecans and hazelnuts. Reserve
Remove the dough from the refrigerator and lower the oven temperature to 180°C (medium)
Cram it into a 26 cm diameter removable cake pan
Cover with parchment paper and fill with rice or beans
Bake in the preheated oven for 15 minutes
Remove the paper and return the cake to the oven until golden brown (about 10 minutes)
Remove from the oven and let cool completely
Cover the cake with the filling and bake again until golden brown and the filling is bubbly (20-25 minutes)
Remove and let cool completely
MIX THE COATING: in a small pan, bring the water to a boil on high heat
Remove from heat, add chocolate, and mix with a spoon until smooth
Cool and spread the coating over the cake, covering it completely
Dismantle, decorate with pecan shreds, and serve at room temperature
329 calories per slice
Obs.: To get the pecans in shreds, place them in a pan, cover with water, and heat on high
When they rise to the surface, drain
Remove and discard casings
Fillet the pecans with a sharp knife
In an oven-safe dish, heat until golden brown (2-3 minutes) or use a pan with 1 tablespoon of butter, stirring constantly.
