A decadent treat for Pi Day or any day! A chocolate cookie-esque crust, a layer of gooey caramel and a layer of luscious chocolate ganache - each layer made better with the addition of Coffee Syrup!
******* INSTRUCTIONS *******
Preheat oven to 350 F.
In large bowl mix flour with ground almonds, cocoa powder, sugar and salt. Incorporate butter into the flour mixture until pea-sized pieces are formed. Add egg, Coffee Syrup and vanilla plus enough water to make a dough. Form a disc, wrap in plastic and refrigerate for at least 30 minutes.
On a floured surface, roll the dough and place ion a greased 9 inch pie or tart pan. Remove the edges and refrigerate for 30 minutes before baking.
Score the dough with a fork, line with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment and bake for another 10-15 minutes. Allow to cool before pouring caramel.
Place Coffee Syrup, butter and cream in a medium heavy bottomed saucepan over med-high heat. Cook, stirring occasionally, until temp reaches 235F. Remove from heat, stir in salt, and let cool for about 5 minutes. Pour cooled caramel over the chocolate crust and refrigerate 4+ hours.
Place chocolate in glass bowl. In a small saucepan, combine heavy cream and Coffee Syrup. Heat over medium heat until it begins to bubble at the edges (don't bring to a full boil), remove from heat and pour over the chopped chocolate. Let it sit a minute or two, then stir until smooth.
Pour the ganache over the caramel, spread it evenly and refrigerate for 2+ hours until set.
Sprinkle with flaky sea salt and serve. Keep leftovers refrigerated.