Chocolate And Hazelnut Pagoda Recipe

Melt Chocolate and Butter

In a heatproof bowl, combine dark chocolate and butter. Place over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.

Mix Eggs and Sugar

In a separate bowl, whisk together the eggs and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Combine Mixtures

Gradually add the melted chocolate mixture into the egg mixture, stirring continuously to prevent the eggs from cooking.

Add Dry Ingredients

Sift together the flour and salt, then fold this into the chocolate mixture until just combined.

Incorporate Hazelnuts

Gently fold in the chopped hazelnuts until evenly distributed throughout the batter.

Prepare Baking Dish

Preheat your oven to 180°C (350°F). Grease and line a rectangular baking dish with parchment paper.

Bake

Pour the batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely before cutting into pagoda shapes.

Prepare Caramel Base

In a saucepan, combine granulated sugar and water. Cook over medium heat, swirling the pan occasionally until the sugar dissolves and turns golden brown. This should take about 5-7 minutes.

Add Cream and Butter

Carefully add the cream and butter to the caramel (it will bubble up). Stir until smooth.

Incorporate Miso and Extracts

Remove from heat and whisk in the miso paste, vanilla extract, and almond extract until well combined.

Cool Caramel

Allow the caramel to cool slightly before drizzling over the cooled chocolate hazelnut pagoda pieces.