Chocolate Crème Caramel

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Roll out the pastry dough to a thickness of 3mm. Transfer to a 20cm (8-inch) round baking dish.

   Tip: Use a gentle touch to avoid stretching the dough.

3. 3

   Prick the bottom of the pastry with a fork to prevent bubbling.

4. 4

   Line the pastry with parchment paper and fill with pie weights or dried beans.

   Tip: Make sure the weights are evenly distributed.

5. 5

   Bake the pastry for 15 minutes.

6. 6

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Avoid overheating the chocolate.

7. 7

   In a separate saucepan, whisk together the egg yolks, granulated sugar, and salt over low heat.

   Tip: Temper the egg yolks by slowly pouring in the melted chocolate.

8. 8

   Gradually add the heavy cream, whisking constantly.

   Tip: Use a gentle folding motion to avoid breaking the mixture.

9. 9

   Pour the caramel mixture into the baked pastry crust.

   Tip: Smooth the top with a spatula.

10. 10

    Bake for an additional 10-12 minutes, or until the edges are set and the center is still slightly jiggly.

    Tip: Avoid overcooking the caramel.

11. 11

    Remove from the oven and let cool to room temperature.

12. 12

    Drizzle the caramel sauce over the cooled crème caramel.

    Tip: This is optional, but adds an extra layer of flavor.