adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Caramel, chocolate and almond praline brownie pie
Caramel, chocolate and almond praline brownie pie
0 Likes
Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Indulge in a show-stopping chocolate caramel pie for the perfect dinner party finale.
Ingredients:
  • 75g butter
  • 107.50 gm caster sugar
  • 70g dark chocolate, chopped
  • 1 egg, lightly beaten
  • 125.00 ml plain flour, sifted
  • 10.00 gm cocoa powder, sifted
  • 100g butter, chilled, chopped
  • 250.00 ml plain flour
  • 125.00 ml slivered almonds, toasted, finely chopped
  • 62.50 ml slivered almonds, toasted
  • 50g butter, chopped
  • 395g can sweetened condensed milk
  • 53.60 gm golden syrup
  • 40.40 gm pure cream
Instructions:
  • Preheat oven to 200C/180C fan-forced and grease a 22cm round fluted flan tin with a 4cm depth.
  • For the pastry: Combine butter and flour until the mixture looks like breadcrumbs. Add sugar, almonds, and egg yolk. Gently knead until smooth. Press the dough into the tin, prick the base with a fork, cover, and refrigerate for 1 hour.
  • Prepare the Praline: Caramelize sugar in a small frying pan over medium heat for 4 to 5 minutes until it turns light golden. Promptly mix in almonds, ensuring they are well coated. Transfer the mixture onto a greased baking tray and allow it to sit for 10 minutes until it solidifies. Roughly chop the praline before using.
  • Line the pastry with baking paper and fill with ceramic pie weights or uncooked rice. Bake for 15 minutes, then remove the weights and paper. Continue baking for 10 minutes or until golden brown. Allow to cool before reducing the oven temperature to 180C/160C fan-forced.
  • Prepare the Caramel: In a heavy-based saucepan over medium-low heat, melt butter with condensed milk, golden syrup, and cream until smooth. Lower heat and stir constantly for 12 minutes until the mixture turns golden. Let it cool for 10 minutes, then spread over pastry base.
  • In a saucepan over medium heat, melt butter until it's sizzling. Add sugar and stir until it dissolves completely. Then, add chocolate and stir until it's smooth and velvety. Take the saucepan off the heat and mix in the egg, flour, and cocoa until well combined. Let it cool slightly before gently folding in the irresistible almond praline. Enjoy the magic!
  • Smooth the luscious chocolate mixture over the caramel layer. Bake for 50 minutes or until perfectly set. Let cool in the tin, then chill in the refrigerator overnight. Before serving, allow it to sit at room temperature for 15 minutes. Enjoy!

Similar Recipes