Chocolate-Caramel Squares

If you like bayaderes and similar sweets, this dessert will be completely to your taste. Well, it will also captivate someone else…

Details

  • Preparation Time: 230 minutes
  • Cooking Time: 102 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Caramel cream

  • 110 g Sugar, brown

  • 300 g Milk, whole milk

Dough

  • 225 g Butter, unsalted

  • 30 g Powdered sugar

  • 50 g Sugar, white

  • 0.25 teaspoons Salt, table

  • 1 teaspoon Vanilla, extract, imitation

  • 260 g Wheat flour, white, multi-purpose

  • 150 g chocolate, dark

  • 2 spoons Sweet cream

Steps

  1. Line a 20 x 20 cm baking pan with parchment paper. Cream the softened butter with an electric mixer. Add granulated sugar, powdered sugar, salt, and vanilla extract, and mix for about 3 minutes. Then sift the flour over the mixture and slowly mix it in with a hand whisk to form a smooth dough without lumps. Transfer the prepared dough to the prepared baking pan and spread it evenly. Prick the dough with a fork in several places and refrigerate for 1 hour before baking.

  2. Preheat the oven to 175 degrees Celsius. Bake the dough in the preheated oven for about 12 minutes. Once baked, remove the dough from the oven and let it cool in the pan. Then refrigerate it for another hour.

  3. Prepare the caramel cream. Place a heavy-bottomed saucepan with brown sugar and condensed milk on the stove. Cook over low heat for 60 to 90 minutes, or until the mixture thickens and turns brown. Stir the mixture well several times during cooking.

  4. Once the caramel cream is ready, take the baking pan with the dough out of the refrigerator. Evenly pour the cream over the cooled dough. Place the pan in the freezer for 1 hour. After one hour, take the pan out of the freezer and let it sit at room temperature for 20 minutes before pouring the chocolate over it.

  5. Add chocolate and cream to a heatproof bowl. Melt the chocolate over a water bath (see tips). Once the chocolate is melted, gently stir it and evenly pour it over the caramel cream. Let the chocolate cool.

  6. When the chocolate has cooled but not yet set, make cuts with a sharp knife. Let the chocolate set.

  7. Once the chocolate has set, cut the dessert into squares along the cuts. Serve the squares on a plate and enjoy.

Nutrition Information (Per 100g)

  • Calories: 354.44 kcal
  • Fat: 19.51 g
    • Saturated Fat: 11.95 g
  • Carbohydrates: 40.25 g
    • Sugars: 20.33 g
  • Protein: 3.58 g
  • Fiber: 0.51 g

Advice

Butter is easiest to soften by taking it out of the refrigerator about 2 hours before preparation and letting it sit at room temperature. A water bath is used for melting and dissolving delicate foods and ingredients or for foamy mixing (especially for preparing various sauces and creams). Place a heatproof bowl with the ingredients on top of another bowl with hot water and whisk the ingredients in the upper bowl until they thicken and foam. The water in the lower bowl should not boil vigorously!