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1. To make the pastry, heat the oven to 200C/fan 180C/ gas 6. Whizz the flour, sugar and cocoa in a processor. Add the butter and whizz until breadcrumbs. Add the egg yolks and vanilla essence and whizz to a dough. Put the dough on a plate and press into a disc. Wrap and chill for 30 minutes. Roll out the pastry and line a deep 20cm tart tin with it; patch any holes if crumbly. Cover and chill for at least 30 minutes.
2. Meanwhile, to make the caramel, dissolve the sugar in 5 tbsp water in a large pan. Stir in the butter, raise the heat a little, and bubble, stirring occasionally until it turns a light toffee colour; this may take 20 minutes. Turn off the heat and stir in half the cream. When the bubbles die down, stir in the rest of the cream and a pinch of sea salt flakes. Leave to cool.
3. Prick the base of the tart with a fork. Take a long piece of foil and scrunch it into a sausage. Curl it into a circle and fit it inside the tart, pressing against the sides of the tart to hold them up as it cooks. Bake for 12 minutes, until the pastry looks dry and cooked.
4. Turn the heat down to 190C/fan 170C/gas 5. To make the chocolate layer, beat the sugar, egg and egg yolk together with an electric whisk until thick and custard coloured. Melt the chocolate and butter together, pour into the egg mixture and beat until smooth and glossy. Spread the caramel over the base of the tart. Spoon the chocolate mixture over the top, spreading it evenly. Bake for 12 minutes, then leave to cool in the tin.

Per serving

653 kcalories, protein 5.9g, carbohydrate 69.6g, fat 40.9 g, saturated fat 24.2g, fibre 1.3g, salt 0.53 g

Latest comments and suggestions

• Goodies

  03 November 2007

  Goodies rated and commented on this recipe

  

  This is a very very poor recipe. The pastry won't come together unless you add water. Even then, I think the amount of sugar looks a little bit off the mark but will have to wait until it is made. As for the caramel, you need more water than the 5tbsp for the sugar to dissolve. It is fairly obvious as soon as you add in the little bit of sugar. Oh and remember to melt the butter first before adding it in!!! I will let you know how it tastes when I am finished but I don't have my fingers crossed.

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• ginimids

  31 March 2008

  ginimids commented on this recipe

  I thought this was absolutley delicious - although I did need to double up the chocolate mixture quantity to make it fit my tin and I did cheat by using ready made pastry, but it was still yummy

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• Sophie

  27 August 2008

  Sophie commented on this recipe

  Not quite sure what Goodies is on about..! Followed this recipe exactly and it worked perfectly, producing a divine dessert!

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• Sophie

  27 August 2008

  Sophie rated this recipe

  

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• LV20000

  01 September 2008

  LV20000 rated and commented on this recipe

  

  Great recipe. Except I ended up with too much caramel and only just enough chocolate. Might half the caramel and double the chocolate next time.

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• debbie

  05 October 2008

  debbie commented on this recipe

  Made this last night and it turned out well, however, can't rave about this one. I love chocolate puddings, but this one didn't have the yum factor.

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• debbie

  05 October 2008

  debbie rated this recipe

  

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Ingredients

• 200g plain flour
• 2 tbsp sugar
• 2 tbsp cocoa
• 100g butter
• 2 egg yolks
• a few drops of vanilla extract

FOR THE CARAMEL

• 250g sugar
• 125g salted butter
• 100ml single cream
• a pinch of sea salt flakes

FOR THE CHOCOLATE LAYER

• 2 tbsp sugar
• 1 egg
• 1 egg yolk
• 100g plain chocolate
• 75g unsalted butter

• 200g plain flour
• 2 tbsp sugar
• 2 tbsp cocoa
• 100g butter
• 2 egg yolks
• a few drops of vanilla extract

FOR THE CARAMEL

• 250g sugar
• 125g salted butter
• 100ml single cream
• a pinch of sea salt flakes

FOR THE CHOCOLATE LAYER

• 2 tbsp sugar
• 1 egg
• 1 egg yolk
• 100g plain chocolate
• 75g unsalted butter

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Difficulty and servings

Serves 8

Preperation and cooking times

Ready in 1 hr 50 mins

Ingredients

• 200g plain flour
• 2 tbsp sugar
• 2 tbsp cocoa
• 100g butter
• 2 egg yolks
• a few drops of vanilla extract

FOR THE CARAMEL

• 250g sugar
• 125g salted butter
• 100ml single cream
• a pinch of sea salt flakes

FOR THE CHOCOLATE LAYER

• 2 tbsp sugar
• 1 egg
• 1 egg yolk
• 100g plain chocolate
• 75g unsalted butter

• 200g plain flour
• 2 tbsp sugar
• 2 tbsp cocoa
• 100g butter
• 2 egg yolks
• a few drops of vanilla extract

FOR THE CARAMEL

• 250g sugar
• 125g salted butter
• 100ml single cream
• a pinch of sea salt flakes

FOR THE CHOCOLATE LAYER

• 2 tbsp sugar
• 1 egg
• 1 egg yolk
• 100g plain chocolate
• 75g unsalted butter

Per serving

653 kcalories, protein 5.9g, carbohydrate 69.6g, fat 40.9 g, saturated fat 24.2g, fibre 1.3g, salt 0.53 g

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