Milk
1 cup all-purpose flour
1 pinch of salt
1 pinch of baking powder
1/2 cup unsalted butter, softened
1 egg, beaten
Filling
500g dark chocolate, melted
2 cups heavy cream, chilled
Glaze
500g Damasco, chopped
1 cup hot water
1 cup granulated sugar
Milk
1 cup all-purpose flour
1 pinch of salt
1 pinch of baking powder
1/2 cup unsalted butter, softened
1 egg, beaten
Filling
500g dark chocolate, melted
2 cups heavy cream, chilled
Glaze
500g Damasco, chopped
1 cup hot water
1 cup granulated sugar
Milk: Mix flour, salt, and baking powder with butter and egg to form a thick paste
Leave in the refrigerator wrapped in plastic film for 15 minutes
Unwrap the dough and cover the bottom and sides of a removable pan with it
Fill with raw rice and bake in a medium oven preheated for 20 minutes
Let cool, remove the rice, and let cool again
Filling: Cut chocolate into small pieces and melt everything over low heat
Remove from heat and add heavy cream, whisking until smooth
Spread over cooled dough and let cool
Glaze: Soak Damasco in hot water for 30 minutes
Drain and reserve the water
Blend Damasco with a little of the reserved water to form a puree. Reserve
Mix sugar with 1/2 cup of the reserved water, then cook over low heat until it thickens
Add the Damasco puree and simmer for five minutes
Remove from heat and let cool
Spread over chocolate and serve at room temperature.
