Pirámide De Chocolate Recipe

Inspired by Hugo's

Time1h 30m

Serves8

flourless, criollo chocolate bizcocho, dulce de leche cream, wild prickly pear sauce

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Ingredients

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For the Chocolate Cake

7.05 oz (200 g) Criollo chocolate (70% cocoa or higher)

3 1/2 oz (100 g) Butter

4 whole Eggs

5.29 oz (150 g) sugar

1 tsp Watkins vanilla extract

For the Dulce de Leche Cream

7/8 cup (200 ml) Heavy cream

3 1/2 oz (100 g) dulce de leche

For the Wild Prickly Pear Sauce

10.6 oz (300 g) Wild prickly pears

1 3/4 oz (50 g) sugar

1 tbs ReaLemon lemon juice

Method

For the Chocolate Cake

Prepare the Chocolate Cake

Preheat the oven to 180°C (350°F). Melt the Criollo chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth and let it cool slightly.

Mix the Ingredients

In a separate bowl, whisk the eggs and sugar until pale and fluffy. Add the melted chocolate mixture and vanilla extract, mixing until well combined.

Bake

Pour the batter into a greased round cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

For the Dulce de Leche Cream

Make the Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the dulce de leche until well combined. Refrigerate until ready to serve.

For the Wild Prickly Pear Sauce

Prepare the Sauce

In a saucepan, combine the wild prickly pears, sugar, and lemon juice. Cook over medium heat until the prickly pears break down and the sauce thickens, about 15-20 minutes. Strain if desired and let cool.

Assembly

Assemble the Dish

Once the chocolate cake has cooled, cut it into a pyramid shape. Plate the cake, top with a generous dollop of dulce de leche cream, and drizzle with wild prickly pear sauce before serving.