Caramel Walnut Chocolate Pudding Cake

Preheat oven to 180°C (convection: 160°C).

Combine flour, baking powder, sugar, salt, egg, and butter for the shortcrust pastry in a bowl and knead together.

Grease a baking sheet (39 x 26 x 4 cm) well with butter.

Place the pastry dough in the baking sheet.

Press the dough with your hands until the entire bottom is covered.

Prick the dough multiple times with a fork.

Bake the pastry in the preheated oven for about 15 minutes.

Let the pastry cool.

For the pudding cream, place vanilla pudding powder, sugar, salt, and milk in a pot.

Whisk well and bring to a boil while stirring.

Once the pudding thickens, remove from heat and let cool slightly.

Stir occasionally to prevent a skin from forming.

Add coconut oil and butter and stir until combined.

Pour the pudding mixture over the cooled pastry base and smooth the top.

For the topping, place butter and sugar in a pan and heat.

Break walnuts by hand and add to the pan.

Stir occasionally.

Caramelize slowly over medium heat until the mixture becomes thick and sticks to the walnuts.

Immediately distribute the candied walnuts over the cake.

Roughly chop the dark chocolate and melt in a double boiler.

Drizzle the melted chocolate over the cake in streaks using a spoon or a piping bag.

Let the chocolate set and then let the cake cool completely.

Cut into pieces only after the cake has cooled.