easy individual cakes
a easy and professional looking recipe
Mix flour and icing sugar, then add 130g butter cut into small cubes and the egg. Work the dough minimally so that it does not harden. Film the dough and refrigerate it for at least an hour. Then cut out scalloped circles using a cookie cutter, place them in the indentations of a silicone mould, prick them with a fork, line them with parchment paper and ceramic balls (or beans) and bake them blind for about 10 minutes thermostat 6. Then remove the ceramic balls and leave to brown for another 5 to 10 minutes. Unmold and let cool.
Making the ganache:
Cut the chocolate into small pieces. Bring 100 ml cream to a boil and pour it over the chocolate. Let the chocolate melt, stirring regularly, then add 35 gram butter. Pour the ganache over the shortbread bases. Let cool.
Walnut and Caramel Filling:
Chop the walnuts and arrange them on the chocolate ganache.
Prepare the dry caramel by melting 210 g sugar in a saucepan. When it begins to brown add 300 ml cream brought to the boil and mix vigorously. Slowly pour the caramel over the nuts.