Bajadera

Method11 steps · about 45 min

1. 1

   Step 1: Melt the chocolate in a bain-marie.

   Uses 4 oz. dark chocolate

2. 2

   Step 2: In the meantime, bring water (½ cup) and milk (⅓ cup) to a boil in a separate large saucepan, then pour in the sugar (1 cup) and mix. Wait until the sugar is completely dissolved and add the crushed tea biscuits (½ lb), ground almond (1½ cup), ground hazelnut (1½ cup), and butter (1 cup). Mix well to obtain a homogeneous dough.

   Uses ½ cup water · ⅓ cup milk · 1 cup sugar · ½ lb plain tea biscuits (crushed) · 1½ cup ground almond · 1½ cup ground hazelnut · 1 cup unsalted butter (diced)

3. 3

   Step 3: Remove from heat, add the rum (2 tablespoons) to the dough and mix.

   Uses biscuit and nut dough · 2 tablespoons rum

4. 4

   Step 4: Separate the dough into 2 equal parts. In one of them, add the melted chocolate, and mix well.

   Uses half the biscuit and nut dough · melted dough chocolate

5. 5

   Step 5: Place a square baking frame (about 7 x 7 in/17x17cm) on a plate or use a square baking pan.

6. 6

   Step 6: When the dough is lukewarm, place half of the chocolate mixture at the bottom of the frame. Pack well to remove any air bubbles and to get a dense and even layer.

   Uses half the chocolate dough

7. 7

   Step 7: Repeat the process with the plain dough, then the remaining half of chocolate mixture, making sure to smooth the surface between each step and at the end.

   Uses remaining half plain dough · remaining half chocolate dough

8. 8

   Step 8: Prepare the frosting by heating the milk (3 tablespoons), sugar (2 tablespoons) and butter (3 tablespoons) over low heat. When everything is melted, add the chocolate and mix until you get an even glaze.

   Uses 3 tablespoons milk · 2 tablespoons sugar · 3 tablespoons unsalted butter · 4 oz. dark chocolate

9. 9

   Step 9: Pour icing and spread evenly. Gently tap the plate several times on the work surface to even out the surface and chase any air bubbles.

   Uses chocolate icing

10. 10

    Step 10: Refrigerate for 6 to 8 hours.

    Uses assembled Bajadera

11. 11

    Step 11: Using a large knife with a sharp blade, cut 1 x 3 inch (2,5x8cm) servings.

    Uses chilled Bajadera