Caramel cookie-cake

Loose and delicious cookie-cake with caramel sauce and nuts will surely please all sweet tooths!

Ingredients

• wheat flour 360 g
• hercules 300 g
• butter 360 g
• cane sugar 250 g
• white sugar 50 g
• water 50 ml
• cream 35% 150 ml
• bitter chocolate 100 g
• nuts almonds from the Semushka company 50 g

Directions

1. Take the butter out of the refrigerator 1 hour before cooking and leave at room temperature.
2. For the sauce. Mix cane sugar with water and bring to a boil over medium heat and simmer for 5 minutes. Remove from heat and add heavy cream and 50 gr. softened butter, stirring with a whisk. Cool to room temperature and stir in 2 tbsp. flour.
3. For the test. 300 gr. butter (room temperature), mix with chopped oatmeal and regular sugar. Grind until large crumbs are obtained. Divide the resulting mass into 2 parts.
4. For filling. Chop almonds and chocolate with a blender. You should get large enough pieces.
5. Grease the bottom and walls of a heat-resistant baking dish (rectangular, measuring 20 x 25 cm) with the remaining oil (10 g). Put half of the dough in it in an even layer and tamp lightly. Put the filling of nuts and chocolate on it and pour over the caramel sauce. Close with the remaining test.
6. Preheat the oven to 180 degrees. Bake for 30 minutes.