Prune, caramel and chocolate mazurek

The perfect mazurek – made with prunes, caramel spread and chocolate ganache. It has an almond shortcrust base, layers of rich flavours and, admittedly, plenty of calories… but the taste makes it all worthwhile! The flavours are perhaps more suited to adults, especially with the prunes steeped in dark rum. Highly recommended!

Ingredients for the shortcrust base:

• 150 g plain flour
• 50 g ground almonds
• 100 g cold butter, cubed
• 50 g icing sugar
• 1 egg yolk
• a pinch of salt

Sift the flour into a bowl, add the ground almonds and butter, and rub together or cut in with a sharp knife. Add the egg yolk, icing sugar and salt. Quickly knead to form a dough (you can also use a food processor and process until the dough comes together into a ball). Shape into a ball, flatten slightly and wrap in cling film. Refrigerate for 1 hour.

Line a 20 x 30 cm baking tin with baking paper. Remove the dough from the fridge, roll it out and transfer it to the tin. Refrigerate again for 60 minutes. Prick the pastry all over with a fork just before baking.

Bake at 180°C for about 20 minutes, or until golden. Remove from the oven and leave to cool completely.

Ingredients for the filling:

• 200 g plum butter or thick plum preserve, plus more if needed
• 350–400 g canned caramel spread (dulce de leche)
• 50 g pitted Californian prunes
• 50 g dark rum

Cut each prune into four pieces. Place in a small saucepan and pour over the rum. Bring to the boil and simmer briefly, until most of the alcohol has been absorbed by the prunes. If 1–2 tablespoons of rum remain, stir it into the plum preserve.

Ingredients for the chocolate topping:

• 100 g dark chocolate (50% cocoa), finely chopped
• 70 ml double cream

Heat the double cream in a small saucepan. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth. Leave to cool slightly.

Method:

Spread the plum preserve mixed with the remaining rum over the cooled mazurek base. Arrange the rum-soaked prunes over the top. Cover with the caramel spread and smooth the surface. Leave to set and firm up, preferably overnight.

The following day, cover the mazurek with the chocolate topping. You can pipe the chocolate over the top using a piping bag for decoration. Leave until the chocolate has set.

Prune, caramel and chocolate mazurek can be stored for up to 7 days at room temperature.

Enjoy!

Recipe adapted from: White Plate,