Tarte Tatan Cocoa

Preparation

1. Prepare the dough: In a large bowl sift together the flour, cocoa and salt. Stir in the sugar. Add the cubes of cold butter and with your fingers or using two knives mix the ingredients until you get a crumbly texture.

2. In the center of the crumb mixture break the egg and begin to knead the mixture while adding the ice water spoon by spoon, until a smooth dough is obtained. Form a ball from the dough, flatten it, wrap it in plastic wrap and refrigerate for at least two hours and a maximum of 24 hours.

3. Preheat the oven to 200 degrees Celsius.

4. Prepare the filling: in a pan over a medium flame melt the butter. Add the sugar and cook until you get a golden-brown caramel. Add the apples in one layer, with some of them rounded down, and cook until they soften — 8-10 minutes.

5. Remove the dough from the refrigerator, and on a floured surface roll it out into a circle about 2 cm thick, place the dough over the apples and make sure that it is completely covered. Put the pan in the oven and bake until golden brown, about 20 minutes. Lower the oven to 175 degrees Celsius and bake for another 15 minutes. Remove from the oven, cool for about 5 minutes and carefully turn over on a serving plate.

6. Prepare the whipped cream: In a large bowl beat the heavy cream with the amaretto and powdered sugar until you get a firm whipped cream. In a separate bowl put the yogurt, and gently fold the whipped cream into it.

7. Slice the hot cake into portions, and before serving, put next to each slice a few tablespoons of the yogurt whipped cream and sprinkle chopped nuts on it.