| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New | 1 | Servings | |
INGREDIENTS
| 125 | g | Toasted pecans, 4 1/2oz |
| 200 | g | Dark chocolate digestive |
| biscuits 7oz | ||
| 30 | g | Bitter chocolate, 1oz |
| 90 | g | Unsalted butter, 3 1/2oz |
| Good pinch of ground | ||
| cinnamon | ||
| 30 | g | Pecans broken in halves |
| 1oz | ||
| 4 | T | Icing sugar |
| 600 | Double cream, 1 pint | |
| 450 | g | Bitter chocolate, 16oz |
| 90 | g | Caster sugar, 3 1/2oz |
| 150 | Double cream, 5fl oz | |
| 60 | g | Unsalted butter, 2oz |
| Zest and juice of 1 orange | ||
| Fat, 2 Other Carbohydrates |
INSTRUCTIONS
To make the base: Crush the biscuits finely or process into crumbs. Finely chop the toasted pecans. Grate the chocolate. Melt the butter in a pan. Add biscuits, chocolate, nuts and cinnamon, and stir all together until well mixed and bound together with the chocolate. Press into the base of a greased deep sided loose bottomed cake tin, (20cm) and smooth out using the back of a spoon to compact the mixture and make a firm base. Pop in the fridge to set whilst you prepare the caramelised nuts and chocolate truffle. Put the pecans and icing sugar into a heavy wide based pan and heat over a medium heat until the sugar turns into a deep caramel and coats the nuts. Turn out onto a clean work surface and allow to cool a little before your break the caramelised nuts apart. Leave the caramelised nuts apart. Leave to become crisp and set. Whisk the cream to a soft flop and leave in the kitchen to take the chill off it whilst you melt the chocolate. Grate the chocolate on a coarse grater and melt over a gentle heat in a double boiler until the chocolate is melted. Do not allow the water to boil or the chocolate will become grainy. Lift off the heat and cool slightly. Gradually fold cream into the chocolate until it is fully combined. Fold in the caramelised nuts. Pour over the set base and chill in the fridge overnight (about 12 hours). Caramel and orange sauce: Place the sugar in a medium pan with 3 tbp water. Heat gently until sugar is dissolved and then increase heat until the syrup becomes a deep caramel colour. Quickly whisk cream and butter into caramel and whisk until it goes smooth, cool. Add zest and juice of orange and chill before serving. To serve, remove from tin and dust lightly with cocoa. Pour over the sauce. Converted by MC_Buster. Per serving: 3698 Calories (kcal); 387g Total Fat; (80% calories from fat); 51g Protein; 166g Carbohydrate; 328mg Cholesterol; 84mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3319
Calories From Fat: 2184
Total Fat: 253.7g
Cholesterol: 322.5mg
Sodium: 4493.8mg
Potassium: 1403.9mg
Carbohydrates: 239.6g
Fiber: 23.5g
Sugar: 38.1g
Protein: 46g