Chocolate cake. Ángel de Sousa at Clara

Ingredients for the base

• 200 g of wheat flour.
• 45g of alkaline cocoa powder.
• 7 g of baking soda.
• 180 g de piloncillo o panela.
• 25g of white sugar.
• 5 g of maldon salt (coarse).
• 225g of soft butter.
• 225g of 70% chocolate.

Ingredients for garum caramel

• 225 g of white sugar.
• 85g of butter.
• 80 ml of heavy cream.
• 75 ml of de garum.

Ingredients for chocolate ganache

• 500g of heavy cream.
• 40 g of glucose.
• 325g of 70% chocolate.
• 40g of butter.

Base preparation:

• Sift the flour, cocoa powder, and baking soda. Mix the dry ingredients with the sugars and salt.
• Place everything in the food processor along with the butter and work until you have a dough.
• Add the finely chopped chocolate, smaller than a drop of chocolate, and mix with the dough.
• Remove the dough, wrap it in rectangles and let it rest in the refrigerator for at least 30 minutes.
• Roll out between two sheets of plastic wrap. Grease and flour the mold and spread the dough for the base.
• Bake the base, weighed down with beans, for 30 minutes at 160º C.
• Remove the tart from the oven and wait 10 minutes before removing the beans and the dough from the base.

Making garum candy

• Put the sugar and 30 ml of water in a saucepan. Heat until the sugar turns a dark amber color. Add the butter and warm cream.
• Remove from heat and add the garum. Mix and set aside at room temperature.

Making the chocolate ganache

• Heat the cream and glucose in a pot to about 85°C.
• Melt the chocolate in the microwave in a bowl.
• Add the cream to the chocolate and blend with a hand mixer. Add the butter and mix until smooth.

Cake assembly and plating

• Add half of the caramel to the pre-baked tart base in the same pan. Let it cool in the refrigerator and harden.
• Add the chocolate ganache to the top of the cake. Let it cool.
• To serve, cut a triangle, sprinkle with alkaline cocoa powder and a little Maldon salt.
• Serve with a quenelle of crème fraîche.