60 g cornflour 1 t baking powder 1 tb syrup 1 few drops of vanilla extract 175 g dark 35 cm 180 oc
Instructions
Leave to cool completely. To finish, melt the chocolate over hot water (no overheat !!) and pour it over the caramel layer. When it is cool, mark into squares with a sharp knife (makes 12 16). Store in airtight container.