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Salt and chocolate are definitely a weakness of mine. This combination always triggers an explosion of flavours on my palate. A layered cake with a crumbly base, melting caramel, a pretzel layer and the finest chocolate. This recipe is inspired by chocolate pretzels – this time in cake form.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Blitz all of the ingredients in a blender. Press the mixture over the base of a medium-sized, square silicone tray. Place the tray in the freezer until it is needed again.
Puree all of the ingredients in a blender until smooth. Spread the mixture on top of the base layer and smooth down.
Place the chocolate, coconut oil and coconut milk in a thin-sided metal bowl, melt in a hot bain-marie while stirring, pour on top of the caramel layer, allow to cool slightly. Top with the pretzels. Cover and refrigerate the tray for 1 hr. Cut the mixture into 12 equal pieces.
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