THE BLOG
01/07/2015 12:16 pm ET Updated Dec 06, 2017

The Chocolate Sandwich You've Been Waiting for

Christina Holmes

Autumn Martin of Hot Cakes in Seattle makes grilled chocolate sandwiches that are crisp, gooey and deliciously messy, especially when they’re dipped in a warm caramel sauce. She's opening a second location of her dessert and craft cocktail bar, Hot Cakes Molten Chocolate Cakery, later this year.

Grilled Chocolate Sandwiches with Caramel Sauce

Total 45 min; Serves 6

DARK CHOCOLATE GANACHE

4 1/2 ounces semisweet chocolate chips (2/3 cup)

4 1/2 ounces 70% dark chocolate, finely chopped (1 cup)

3/4 cup heavy cream

1/4 cup unsweetened cocoa powder

1 tablespoon sugar

1/4 teaspoon kosher salt

CARAMEL SAUCE

1 cup heavy cream

3/4 cup sugar

2 teaspoons unsalted butter, at room temperature

1/2 teaspoon kosher salt

SANDWICHES

Twelve 1 /4-inch-thick slices white country bread

4 tablespoon unsalted butter, melted

1. Make the Ganache

In a heatproof medium bowl, combine both chocolates. In a medium saucepan with a candy thermometer attached, combine the cream, cocoa powder, sugar and salt. Cook over moderately low heat, whisking frequently, until the mixture is smooth and thick and registers 165° on the thermometer, 3 to 5 minutes. Pour the cream mixture over the chocolate and stir until smooth. Let cool to room temperature.

2. Meanwhile, Make the Caramel Sauce

In a small saucepan, warm the cream. In a medium saucepan, spread the sugar in an even layer. Cook over moderate heat, without stirring, until the sugar starts to melt around the edges, about 3 minutes. Reduce the heat to low and shake the pan to incorporate the dry sugar into the melted sugar. Continue to cook over low heat, swirling the pan frequently, until a light amber caramel forms, about 3 minutes longer. Slowly drizzle in the warm cream. Cook over moderate heat, whisking occasionally, until the caramel is smooth, about 3 minutes. Whisk in the butter and salt. Transfer the caramel to a small bowl and let cool until warm.

3. Make the Sandwiches

Spread 1/4 cup of the ganache onto 6 slices of bread. Top with the remaining 6 slices of bread and butter both sides.

4. Heat a large nonstick skillet. Place 3 sandwiches in the skillet and cook over moderate heat until golden and crisp and the ganache is melted, about 2 minutes per side. Transfer the sandwiches to a platter. Repeat with the remaining sandwiches. Serve the sandwiches with the caramel dipping sauce.

MAKE AHEAD The ganache and caramel can be refrigerated separately for 3 days. Bring to room temperature before using.

2015-01-07-chocolatesandwich.jpgPhoto © Christina Holmes

More from Food & Wine

Fast Chocolate Desserts

Best Hot Chocolate in the U.S.

21 Chocolate Cakes

America's Best Chocolate Chip Cookies

Best Chocolate in the U.S.