Margareta Chokotoff

Delicious Margareta Chokotoff Recipe: Quick Dessert with Caramel and Crunchy Cookies

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 8

If you are a dessert lover who enjoys the combination of crunchy texture with an intense caramel flavor, then the Margareta Chokotoff recipe is perfect for you! This quick dessert not only looks splendid but also delights your taste buds with every bite. Let's get started!

Ingredients for the cookie base:
- 400 g flour
- 1 cup sunflower oil
- 4 tablespoons sugar
- 1 small cup milk
- 4 tablespoons cocoa

Ingredients for the caramel cream:
- 3 tablespoons sugar
- 2 tablespoons flour
- 1 small cup milk
- 3 egg yolks
- 1 piece of butter
- 12 Chokotoff caramels

Ingredients for decoration:
- Chopped walnut
- Cocoa pound cake rose

Step-by-step instructions:

1. Preparing the dough for the base:
In a large bowl, combine the flour, sugar, and cocoa. Add the oil and milk, mixing well until you obtain a smooth dough. It is important not to overmix, or the base will become dense. Once the dough is well integrated, form a ball and wrap it in plastic wrap. Let it rest in the refrigerator for 15-20 minutes. This will help achieve a crunchier texture.

2. Baking the base:
Preheat the oven to 180°C. Before using the silicone marguerite-shaped mold, wash it with warm water, dry it well, and grease it with a little butter. Roll out the chilled dough into a sheet about 1 cm thick and place it in the prepared mold. Make sure the dough covers the shapes evenly. Bake for 20-25 minutes, or until the base is firm and shiny. Let it cool completely.

3. Preparing the caramel cream:
In a bain-marie, melt the Chokotoff caramels together with the butter and the 2 tablespoons of milk. Stir constantly to avoid burning. In a separate bowl, beat the egg yolks with the sugar and vanilla essence until creamy. Add the flour, mixing well, then gradually incorporate the melted caramels. Return the mixture to the bain-marie and add the rest of the milk gradually, stirring continuously. Cook until the cream thickens, then turn off the heat.

4. Assembling the dessert:
Pour the caramel cream over the cooled base, smoothing it with a spatula. Allow the dessert to cool at room temperature, then refrigerate for about an hour. This step will allow the flavors to blend perfectly.

5. Decorating:
Once the dessert has set, decorate the edges with chopped walnut. Create a cocoa pound cake rose (you can use a simple cocoa pound cake recipe) and place it in the center of the cake for a special visual effect.

Serving suggestion:
Serve Margareta Chokotoff chilled, cut into beautiful slices. You can accompany each slice with a scoop of vanilla ice cream for a delicious contrast between warm and cold.

Possible variations:
For a fruity touch, you can add pieces of banana or strawberries to the caramel cream, or if you prefer a more intense flavor, replace the Chokotoff caramels with salted caramels.

We guarantee that this simple Margareta Chokotoff recipe will quickly become your and your loved ones' favorite! Enjoy every moment spent in the kitchen and relish the final result!