Prajitura cu ciocolata, topping de caramel si visine (Chocolate Cookie Pie with Caramel Topping and Sour cherries)

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When I saw this recipe in one of Chef Dennis' posts, I knew that I have to do it!  Here it is, a delicious huge  chocolate cookie. Thanks Dennis.

Cand am citit reteta asta intr-un post scris de Chef Dennis, am stiut ca trebuie s-o fac si eu neaparat. Prin urmare, acesta este cel mai mare biscuit cu ciocolata. 

 Am schimbat putin reteta originala, pentru ca avea foarte mult zahar si compozitia trebuia pusa intr-un aluat de tarta. Adevarul e ca mi-a fost muuult prea lene ca sa-l  fac  :D.

 Ingrediente pentru prajitura

• 2 oua mari
• 110 g faina
• 100 g zahar brun
• 100 g zahar tos
• 110 g unt moale
• 70 g ciocolata amaruie 55% , taiata bucati foarte mici 
• 50 g alune de padure, tocate

Ingrediente pentru toppingul de caramel

• 5 linguri de zahar
• 50 g apa fiarta
• 1 lingurita amidon de porumb
• 1 lingurita unt
• o mana de alune de padure

Visine, pentru servit.

 1. Incalzeste aragazul la 170 C. 
2. Bate ouale cu mixerul, pana ce devin ca o spuma (cam 3 minute)
3. Bate in oua zaharul, apoi untul pana ce a amestecat foarte bine, apoi faina.
4. Amesteca alunele si ciocolata. Toarna compozitia intr-o forma circulara (de tarta) cu diametru de cam 23 cm.
5. Coace 50- 55 min, sau pana ce scobitoarea iese curata.
6. Lasa sa se raceasca 30 min si toarna toppingul de caramel.
7. Ca sa prepari toppingul te caramel, amesteca amidonul cu 2 linguri de apa. Pune restul sa se fiarba. In timpul asta caramelizeaza zaharul. Pune=l intr-o craticioara cu fundul mai gros, pe foc mediu. Cand incepe sa se caramelizeze pe margini, amesteca usor, aducand zaharul netopit poeste cel topit. In final zaharul trebuie sa aibe o culoare de chihlimbar. Ia cratita de pe foc si CU MARE ATENTIE toarna apa. Ai grija ca se fac aburi FIERBINTI. Pune din nou pe foc , pana ce tot zaharul se dizolva. Adauga untul si amidonul. Amesteca bine si gateste pana ce toppingul arata ca o miere . Adauga alunele si amesteca. Lasa sa se raceasca putin si toarna peste prajitura. 
Serveste cu garnitura de visine.

I have to say that I did some changes in the original recipe. First, in my opinion it was toooooo much sugar, so I reduced the quantity. Second, I was lazy to do it and I didn't find a pie crust to buy, so this is absent in my pie. 

Ingredients for the pie

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• 2 Large Eggs  
• 3/4 cup Flour  
• 1/2cup Brown Sugar  
• 1/2 cup White Sugar   
• 1/2 cup softened Butter  
• 1 cup  bittersweet chocolate, trimmed (or chocolate chips)
• 1/2 cup chopped hazelnuts

Ingredients for Caramel topping

•  5 table spoons of sugar
• 1/4 cup boiling water
• 1 teaspoon cornstarch
• 1 teaspoon butter
• some hazelnuts

 Sour cherries

1. Preheat your oven to 325

2. Beat the eggs in a large mixing bowl for 3 minutes  until foamy

3. Beat in sugars , then add the butter until very well blended, then add the flour.

4. Mix in hazel nuts and Chocolate Chips

5. Bake for 50-55 minutes in a 9 inch circular  mold, or until firm in the center. 

6. Let cool for 30 minutes and pour the caramel topping over it. 

7. To prepare caramel topping boil the water. Dissolve cornstarch in 2 tablespoons of water.  Meanwhile in a heavy bottomed pan heat the sugar over low heat. When the sugar starts to become brown at the edges, stir it gently, so the unmelted sugar goes over the melted one. Finally, the sugar must have a nice amber color. Remove from fire. Pour the boiling water with care, because a lot of HOT steam will be formed. Return to fire and stir until the caramelized sugar is totally dissolved. Add butter and cornstarch. Cook until the mixture resembles honey. Mix the hazelnuts. Let it cool a bit and pour it over the pie. 

Serve with sour cherry.