Cooking in Pajamas: A Food Blog

Crust:

• Vegetable cooking spray
• 2 c. graham cracker crumbs
• 1 stick unsalted butter, melted

Caramel:

• 1/2 cup heavy cream
• 1 stick unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1 tablespoon water

Chocolate Layer:

• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup heavy cream
• 1 teaspoon instant espresso powder
• 1 teaspoon sea salt, optional (I know this sounds odd, but trust me...it is so delicious!!!)

Special equipment: a candy thermometer

For the crust:

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In a small bowl, combine the graham cracker crumbs and the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F.  This will take about 5 to 7 minutes.

Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer:

Combine the chocolate chips and cream in a small microwavable bowl.  Microwave on high for 45 seconds.  Stir the chocolate, and repeat until the chocolate has melted and the mixture is smooth, about 90 seconds total.

Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into small squares.  These are like a candy and are very rich.  Store in an airtight container.

NOTE:  This recipe contains the changes I made to Giada'a recipe.  To see her original version, click on the title on the recipe, and you will be linked to the original version at FoodNetwork.com.