Christmas MonChout pie with chocolate and caramel

METHOD

How to make it

1. 01

   STEP 1

   Done

   45 minutes + Cooling: minimum 2 hours

2. 02

   STEP 2

   Done

   Cover a springform tin of 24 Inches with baking paper.

3. 03

   STEP 3

   Done

   Melt the butter in a saucepan before the bottom. Grind the bastogne cakes in the stand mixer or by putting them in a bag and rolling with a rolling pin. Mix the butter with the crumbs and stir well. Cover the bottom of the springform tin evenly and press firmly with a spoon or bottom of a glass. Set the shape at least 10 minutes in the fridge.

4. 04

   STEP 4

   Done

   Beat the MonChou with half the icing sugar and in another bowl beat the whipped cream with the Klopfix and remaining icing sugar stiff. Spare the MonChou and whipped cream and spatula last the chocolate chips and fudge pieces through it.

5. 05

   STEP 5

   Done

   Then divide the mixture over the bottom in the spring form and iron smooth. At least leave 2 Stiff in the fridge.

6. 06

   STEP 6

   Done

   Meanwhile, make the caramel sauce. Put the sugar and water in a saucepan and bring to a boil. Let gently drink on medium heat and do not stir through. When the caramel has a beautiful golden brown colour, put the heat down and pour the whipped cream with it. Watch out, this could splash. Then add the butter and stir until it is completely dissolved. Pour the caramel into a clean jar (note: boiling hot!) and let cool.

7. 07

   STEP 7

   Done

   Make the ganache as the cake at least 2 Hour has risen. Chop the chocolate and put in a heat resistant bowl. Heat the whipped cream to the boiling point in a pan and pour it over the chocolate. Stir well with a small garde or pollen until the chocolate is melted and finally stir a lump of butter for a nice shine. Let the ganache cool slightly, but make sure it remains liquid.

8. 08

   STEP 8

   Done

   Carefully remove the edge of the springform tin and place the MonChout pie on a plate or cake dish. Then divide the chocolate ganache with a (palette) knife over the raised MonChoutaart. It's okay to drip a little over the edges.

9. 09

   STEP 9

   Done

   Decorate the cake immediately afterwards. Create a nice pattern with the caramel sauce, decorate with chocolate Christmas figures and generous with Chocofant sprinkles and the snowflakes of the Christmas fantasy sprinkles.

10. 10

    STEP 10

    Done

    Tip 1: With the recipe for the caramel sauce you make more than you need. Store the caramel sauce in the fridge and eat over a ball of ice cream or serve extra sauce with this cake. To make the caramel sauce liquid again, you can heat it up in the microwave.

11. 11

    STEP 11

    Done

    Tip 2: A squeeze bottle is useful to use to apply a nice pattern with the caramel sauce. Very convenient to have in the house for all kinds of decoration with sauces. But if you don't have it in your house, you can also pour the caramel sauce in thin strings (where you move back and forth). Or use a fork that you first dip in the sauce and then move over the cake, so you get a nice web-pattern of caramel.

12. 12

    STEP 12

    Done

    Enjoy this spectacular Christmas cake.