Ingredients:
PASTA:
1¼ cups (155g) all-purpose flour
½ cup (45g) cocoa powder
1¼ teaspoon of baking powder
¼ teaspoon of salt
1 cup (200g) sugar
½ cup plus 2 tablespoons (140g) room temperature unsalted butter
1 large egg
CHOCOLATE GANACHE:
170g semisweet chocolate
85g - approx.
6 tablespoons - of cream (fresh)
SWEET MILK GANACHE:
½ cup of dulce de leche
¼ cup sour cream (fresh)
Pasta preparation method:
Preheat the oven to 180ºC.
In a food processor or mixer, mix the flour, cocoa, yeast, salt and sugar, pulsing, or on low speed add the butter and egg, continuing to mix until the dough is homogeneous.
Line a mold with a removable base or individual molds, also with a removable base, with the dough pressing down with your hand and leaving the sides (a little more than a centimeter in height) and the bottom of the same thickness. Bake for about 10 minutes
If necessary, after removing from the oven, with the use of a spoon, lower the bottom by squeezing, so that the sides are higher.
CHOCOLATE GANACHE:
Chop the chocolate and reserve. Place the cream in a refractory container and bring to the boil in the microwave (from 2 to 3 minutes) Add the chocolate to the cream and mix until the chocolate melts completely. For the whipped ganache, after cooling, beat in the mixer until it takes on a whipped cream consistency.
SWEET MILK GANACHE:
Mix the dulce de leche and the cream well.
ASSEMBLY:
After the dough has cooled, spread the dulce de leche ganache on the bottom and carefully cover it with the chocolate ganache (plain or whipped). Once cooled, the pie can be unmolded and served! Enjoy!
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