For 25 tartlets 

SWEET DOUGH:

125g butter
185g confectioner's sugar
1g salt
1g liquid vanilla from EUROVANILLE
25g Almond flour 
210g flour
1g yeast
50g whole eggs 

Mix the butter and the sugar, then add the salt, vanilla, almond powder, flour and yeast followed by the eggs.Roll out the pastry to 80 mm in diameter.Line the mould with a strip of Fiberpain. Bake at 165°C.

For the ganache, boil the cream butter and glucose syrup then when the temperature reaches 70 degrees add the Alunga Milk chocolate.
Assembly:

Spread the crystallised Alunga™ 41% milk chocolate couverture onto a Rhodoid glazing sheet and cut out 90 mm diameter disks.

For the Brookie

350g 65% dark chocolate from Cacao Barry 
300g eggs
300g sugar 
150g LAPED ITALIA inverted sugar 225g butter
225g flour 

150g pecan nuts 

FOR THE BROOKIE:

Melt the 65% chocolate with the butter. Beat the eggs, sugar and inverted sugar for 3 minutes at very high speed. Mix all the ingredients and then Slowly add the sifted flour and the pecan nuts.

FOR THE COOKIE:

Mix all the ingredients until you get chunky mix and keep cold.

Pour the brownie mixture into a pre buttered square pan. Sprinkle the cookie dough on top and bake in a preheated oven at 190 degrees for +/-20 minutes.

FOR THE CARAMEL TOPPING

6 tablespoons unsalted butter, melted
3/4 cup light-brown sugar
1/4 cup honey
1 1/4 cups sliced almonds, lightly toasted

Prepare the topping: Butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.

Preheat oven to 350 degrees.
Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.

Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.

200g sugar

1/2 vanila pod, split lengthwise

6 canned BROVER MINI PEARS 

150ml cream

200g 65% INAYA dark chocolate

1 litre Vanilla ice cream

100g flaked almonds, toasted, to serve

icing sugar, for dusting

Combine 1.5 litres water, the sugar and vanilla pod in a saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the pears to the simmering syrup and simmer for 15 minutes. Remove the pan from the heat and set aside for the pears to cool in the liquid.

Bring the cream to the boil in a small saucepan. Remove from the heat and stir in the chocolate until smooth. Set aside to cool a little.

Drain the pears and place in a bowl with one or two scoops of ice cream. Spoon a little chocolate sauce over the top, sprinkle with the toasted almonds and dust with icing sugar. Serve immediately.