Ganache caramel pudding cake

Ingredients for 1 servings:

• 200 g flour
• 50 g cornstarch
• 170 g butter
• 75 g cane sugar
• ½ vanilla pod(s), the pulp
• 1 pinch of salt
• 15 g vanilla sugar
• Pudding:
• 200 ml milk
• 200 ml cream
• 1 can condensed milk
• 8 tbsp cane sugar
• ½ vanilla pod(s)
• 40 g cornstarch
• 3 egg yolks
• 120 g dark chocolate
• 120 g chocolate (milk)
• 8 drops of vanilla extract
• 20 ml rum
• 100 g cream
• 70 g butter

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

Chocolate Caramel Pudding Cake

Shortcrust pastry: While still cold, first knead all the shortcrust pastry ingredients together using a food processor (dough hook), then briefly shape into a ball with your hands. Wrap in cling film and refrigerate for 1 hour. Roughly tear the dough into small pieces, place them in a 26cm springform pan, and press them together to form a base with a 2cm edge. Blind bake for 15 minutes at 180°C. While still hot, add 20g of very finely chopped chocolate (milk or dark) to each layer of the shortcrust pastry and wait a moment until it has melted. Then spread the chocolate evenly over the shortcrust pastry base using the back of a spoon. Let it cool. Caramel pudding: Melt 6 tablespoons of sugar in a saucepan or non-stick pan until lightly browned (be careful not to let it get too dark, or it will become bitter). Add the condensed milk (the sugar will solidify at first, so wait) and stir until everything has dissolved. Continue to simmer the caramel, stirring regularly, until the mixture thickens after a while. Remove 8 tablespoons of milk and whisk with the cornstarch, the remaining sugar, and the egg yolks until smooth. Add the remaining milk and cream to the caramel, bring to a boil, and mix well until smooth. Stir 6-8 tablespoons of the hot liquid into the egg and starch mixture, one at a time, to prevent curdling. Now add everything to the caramel mixture and bring to a boil for at least 1 minute, stirring constantly (be careful, the pudding tends to stick to the bottom of the pan. Stir frequently, well, and quickly with a whisk). Taste it; if it’s still floury, continue cooking and add a little more milk. Then let it cool slightly. Once the base has cooled, spread the caramel pudding on top and smooth it down. Refrigerate for about 1-2 hours; the pudding should be firm. Ganache: Chop the remaining chocolate and carefully melt it in a double boiler. Gradually melt the butter and cream in the microwave, stirring every 10 seconds. Mix the chocolate and butter cream into a ganache, add the flavorings and rum, and mix well. Then pour it over the pudding and smooth it out. Return to the refrigerator for at least 1 hour. Before serving, carefully loosen the sides of the springform pan. If necessary, run a knife around the inside edge to loosen it. Tip: Remove the sides of the springform pan before spreading the ganache and pour the cooled, but still soft, ganache over the cake, spreading it evenly and smoothing it down the sides as well.