Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.

　　

Ingredients

10–12 servings

　　1 3/4 cups (260g) plain (all-purpose) flour, sifted, plus extra for dusting

　　1/4 cup (25g) cocoa powder, sifted

　　1/2 cup (80g) icing (confectioner’s) sugar, sifted

　　40g unsalted butter, melted

　　1/4 cup (60ml) water

　　1 egg

　　2 egg yolks, extra

　　

Chocolate Caramel Filling:

3/4 cup (165g) caster (superfine) sugar

　　1/3 cup (80ml) water

　　1/2 cup (125ml) single (pouring/light) cream

　　75g unsalted butter, softened

　　300g dark chocolate, chopped

　　

Step 1

Preheat oven to 180°C (350°F). Line 2 large baking trays with non-stick baking paper. Place the flour, cocoa and sugar in a food processor and pulse to combine. Add the butter, water, egg and extra yolks and process until a smooth dough forms. Turn out the dough and bring it together on alightly floured surface. Divide into 8 equal pieces. Roll each piece into a very thin rectangle and trim to 10cm x 35cm. Prick each layer all over with a fork and place on the trays. Bake for 8–10 minutes or until just crisp. Transfer to wire racks and allow to cool at room temperature until crisp.

　　

Step 2

To make the chocolate caramel filling, place the sugar and water in a medium saucepan (see note) over medium heat and stir to dissolve the sugar. Bring to the boil and cook for 8–10 minutes or until deep golden in colour. Remove from the heat and, working quickly, add the cream in a thinsteady stream. Add the butter, return to the heat and cook, stirring, until well combined. Place the chocolate in a heatproof bowl, pour the caramel mixture over and stir until melted and smooth. Refrigerate until just cold, whisking occasionally. Once cooled, whisk for 1–2 minutes or until creamy and smooth.

　　

Step 3

To assemble, place 1 of the pastry layers on a cake stand or plate. Spread evenly with 1/3 cup (80ml) of the chocolate caramel filling. Repeat with the remaining pastry and filling, finishing with a pastry layer. Refrigerate the cake for 1–2 hours or until set. Slice to serve.

　　Cooks' Note

　　Use a deep saucepan to prevent the hot mixture from overflowing—once the cream and butter are added the caramel will begin to bubble.

　　From Modern Baking: Cakes, Cookies, and Everything in Between © 2018 by Donna Hay. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.