Amaranth shortbread

  • 550g butter
  • 750g amaranth flour
  • 250g demerara sugar
  • 100g Oialla cocoa nibs

Uyuni caramel mou

  • 600g cream 38%
  • 100g vanilla sugar (homemade, in a ratio of 1:9 vanilla to sugar)
  • 1270g demerara sugar
  • 140g glucose syrup
  • 560g butter
  • 25g Uyuni salt

Oialla glaze

  • 280g cream 38%
  • 50g sugar
  • 75g glucose syrup
  • 240g Oialla 72%

Shortbread with nibs, Uyuni caramel mou and Oialla chocolate

Two large spring-form tins, 26cm in diameter, 7cm deep.
Put the butter, amaranth flour and demerara into a mixer. Mix until smooth, then add the nibs.
Divide the dough into two pieces and roll them out to a thickness of 14mm. Lay in the spring forms and bake at 160oC for about 30 minutes until slightly golden.

Bring the cream, salt, vanilla sugar and sugar to a boil. Put it aside.
Make a caramel with the glucose syrup and sugar. This is done by gradually melting the sugars in a pan until they become a completely smooth liquid. Remove from the heat and add the cream. Reheat to 110oC. Add the butter and continue to boil until it reaches 125oC. While it is still warm, pour the caramel mou over the baked shortbread.
Leave the cake to rest overnight at room temperature.

Bring the cream, sugar and glucose to the boil. Pour over the chocolate and stir until smooth.
Spread evenly over the caramel.