Cindy Thomas, September 21, 2015
Mimi Thorisson describes this dessert as decadent and an opportunity to indulge. I wholeheartedly agree! The recipe does have quite a few steps, but it is worth it. My work was made easier because of a visit from my dear friend Laura who helped me craft this wonderful creation. I was able to snap lots of pictures while she helped make this.
First the tart shell is made, frozen and then baked at 350 degrees. Then bring on the chocolate!
The most astounding thing about this recipe is the way the chocolate filling is baked. Once the tart shell is done baking, the oven is turned off and then the filling is added to the tart and it bakes in the oven’s residual heat! How did Mimi figure that out? I don’t know, but I’m glad she did.
That jar full of salted caramel is what comes next. I confess that I messed this up the first time I tried it. I’ve made it several times since and I am convinced that this is something I should always have available in my refrigerator! It’s tricky because you have to be careful not to burn the melted sugar, which can happen so fast. Here’s a few photos of my latest batch.
My son just turned 13 and requested this salted-caramel sauce with his homemade triple chocolate cake. A boy after my own heart for sure.
When all the ingredients come together for this dessert, it is a showstopper. We savored every single bite. It also kept well in the refrigerator and tasted just as delightful the next day when we finished it off!
The salted-caramel sauce is wonderful drizzled over a latte or a scoop of ice cream or a big chunk of chocolate cake. Seriously. I will not be buying caramel sauce in the store anymore! Thank you Mimi!
I think this will be a great recipe to make for the holidays. Or, sooner! 🙂
I’m not able to share this recipe here, but it can be found in Mimi Thorisson’s cookbook: A Kitchen in France
If you’re interested in joining the Weekend in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link: WIFK