Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4. For the filling, put the chocolate and cream in a basin over a pan of ...

5. Repeat the light chocolate cream in the 4th and top layer. Set the cake in the refrigerator. 6. Cut the cake in length wise and apply light chocolate cream on the sides. Sprinkle chocolate crumbs ...

This chocolate pecan caramel pastry is your new go-to treat! Buttery layers, gooey caramel, and rich chocolate drizzle make ...