Well here we are again. It’s Passover and Easter is over the weekend.. I love making desserts for Passover. I love the challenge of great desserts without leavening. I always try to come up with something new. Some desserts, however, are a classic and resurface every year. This is one of those.
You probably have all the ingredients in your pantry, or can grab them fast. This recipe comes together really fast, too. What are your go to desserts for spring holidays?
Flourless Chocolate Caramel Tart
- 1 cup Semi-sweet or Bittersweet Chocolate Chips
- 1/2 cup Unsalted Butter
- 3/4 cup Granulated White Sugar
- 1/4 tsp. Kosher Salt
- 1-2 tsp. Instant Espresso Powder 1 will enhance the chocolate flavor. 2 will give you a mocha flavor.
- 1 tsp. Vanilla Extract
- 3 Lg. Eggs, at room temperature
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Semisweet or Bittersweet Chocolate Chips
- 1/2 cup Heavy Cream
Caramel (you can use a good store bought,too)
- 1/3 cup Packed Brown Sugar
- 3 Tbs. Unsalted Butter
- 1 Tbs. Whole Milk
Place chocolate chips in a small heat proof bowl. Heat the heavy cream until just starting to simmer (Scald). Pour cream over chocolate chips and let sit for 3-5 minutes.Stir until smooth and chocolate is completely melted.Spoon over cake and allow to set. About 10 minutes.
Heat the brown sugar, butter and milk in a small saucepan, over a medium heat.Stir often and as it begins to boil, remove from heat. Allow to cool.While still lukewarm, spoon over top of ganache. Use the back of the spoon to spread evenly over top.Some of the ganache will melt. It's ok.Serve at room temperature or chilled with fresh whipped cream.