My two favorite mixes are chocolate and caramel so this dessert is heaven. This creamy caramel and sweet chocolate ganache are so perfect together it might make your head spin.
So make this for your sweet tooth and if you share that is nice of you but I don't recommend it.
1 1/2 Cups Flour
1/2 Cup Unsweetend Cocoa Powder
1/2 Teaspoon Salt
10 Tablespoon butter,soft
1/2 Cup Powdered Sugar
2 egg yolks
1/2 Teaspoon Vanilla
3/4 cup sugar
1/3 cup water
1/3 cup whipping cream
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt
3/4 cup whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.
stir sugar and 1/3 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil until syrup is amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream, butter, vanilla and salt (mixture will bubble up). Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes. Place caramel over crust and let set in fridge for 1 hour.
Bring cream to boil in heavy small saucepan and whisk until smooth. Spread Chocolate filling over caramel and place into fridge for 5 hours or until firm.