And then she wanted to make her own birthday cake...

Nut crumble crust:
1 cup floor
1 cup toasted nut powder
1/2 cup butter
3 tbs powdered sugar
1/8 tea salt
1/2 tea vanilla
1/4 tea cinnamon

Preheat the oven to 180°C. Cream the butter until light and fluffy. Slowly mix in the other ingredients, finish by hand. Form a ball and place to chill in the refrigerator for 1 hour. Draw a circle on a sheat of wax paper slightly bigger than the pan used for the chocolat melt down. Pat the chilled dough into a disk 1/4" thick with a rim around the edge. Bake for 15-20 min. Leave to cool in the oven left ajar.

Chocolat melt down:
4 eggs
1/2 cup (100 g) sugar
200g chocolat
100g salted butter

Preheat the oven to 180°C. Beat the eggs with the sugar until they whiten. Melt the chocolat and the butter. Mix with the eggs and sugar. Pour into a pan in which you have placed a sheat of wax paper. Bake for 10-12 min until the center resists to touch. Stop the cooking by placing the pan in the freezer. Do not unmold before at least 1/2 an hour!

Praline killer crunch:
1 1/4 cup brown sugar
2 tbs water
1/2 cup butter
1/4 tea baking soda
1 tea vanilla
1 cup toasted nut powder

Butter generously a cookie sheat. Toast and gind the nuts, spead out on the cookie sheat. Have the vanilla and soda ready. Bring the sugar, water and butter to a boil, do not stir. When the mixture reaches the soft-crack stage (140°C) remove from heat. Add the baking soda and vanilla extract and stir to combine. Immediately pour this mixture evenly over the nuts on your baking sheet.

Cream cheese frosting:
400g cream cheese, cold
1 1/2 cups powdered sugar
1/4 cup butter, room temperature
2 tea vanilla

Cream the butter and the cream cheese. Slowly add the sugar then the vanilla. Place in the frigde to chill.

The Stacking:
Place the chocolate melt down in the center of the nut crumble crust. Frost the chocolate layer leaving the cookie apparent. Cover the top with some crushed praline. Leave in the fridge until it's time to serve it.

This is one of the best cakes I've ever made! It was inspired by several recipes I love : mexican wedding cookies, carrot cake (and it's frosting!), almond rochas and a cake I discovered on the blog a Turtle in the Kitchen.

Comments

[nicole]

beautiful! kiss

[alhya]

Quelle merveille... bien que pas très douée en anglais, j'arrive à imaginer la merveille de cet entremet fondant et croustillant!