![A closeup stack of a crosssection of waferthin cakes sandwiched with oozing caramel sauce.](https://assets.epicurious.com/photos/5c06a764c7785e2d56676394/1:1/w_2560%2Cc_limit/crunchy-chocolate-caramel-layer-cake-recipe-HC-120418.jpg)
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Ingredients
10–12 servings
Chocolate Caramel Filling:
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 a lightly 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 thin steady 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.
Use a deep saucepan to prevent the hot mixture from overflowing—once the cream and butter are added the caramel will begin to bubble.
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Reviews (1)
Back to TopOh boy, where to begin. First of all, it's not easy AT ALL. The dough is tricky to work with and getting it the right size is extremely challenging. After baking, the cookies remained soggy and tasteless. Even so I went forward and made the fudge (which is a great recipe for another use) and layered the cookies - it came out about half the height as the picture, completely unimpressive and after all that, bland and unappealing. Would definitely NOT make again.
mwachstock
Tel Aviv, Israel
12/21/2018