In the Dark • Try three new desserts that go big on dark chocolate.

DARK CHOCOLATE–CARAMEL TART ACTIVE: 1 hr l TOTAL: 2½ hr (plus 3 hr chilling) l SERVES: 8 to 10

FOR THE CRUST 1 cup all-purpose flour ⅓ cup unsweetened dutch-process cocoa powder ⅓ cup sugar ½ teaspoon fine sea salt 5 tablespoons plus 1 teaspoon cold unsalted butter, diced 1 large egg yolk 4 to 6 teaspoons cold water

FOR THE FILLING 1 cup sugar 6 tablespoons water 1 cup heavy cream 1 teaspoon pure vanilla extract ¾ teaspoon fine sea salt 6 ounces semisweet or bittersweet chocolate, chopped 1 stick unsalted butter, diced 5 large egg yolks plus 1 whole egg Flaky sea salt 1. Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes. 2. Preheat the oven to 350˚ . Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely. 3. Make the filling: Combine the sugar and water in a medium saucepan over mediumhigh heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes. 4. Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature. 5. Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool. 6. Preheat the oven to 325˚ . Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust. 7. Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.

DARK CHOCOLATE BROWNIE SUNDAE ACTIVE: 25 min l TOTAL: 1 hr (plus cooling) l MAKES: 12

1 cup all-purpose flour ½ cup unsweetened dutch-process cocoa powder 1 teaspoon salt 1½ sticks (12 tablespoons) unsalted butter 12 ounces (about 2 cups) bittersweet chocolate chips, plus ⅓ cup (or use chopped bittersweet chocolate) 1 cup granulated sugar ½ cup packed dark brown sugar 4 large eggs 2 teaspoons pure vanilla extract Dark chocolate ice cream, chocolate sauce, chocolate-covered nuts and/or other sundae toppings 1. Preheat the oven to 325˚ . Line a 9-by-13-inch baking dish with foil or parchment paper, leaving an overhang on 2 sides. Whisk together the flour, cocoa powder and salt in a medium bowl. 2. Combine the butter and 12 ounces chocolate chips in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, 2 to 3 minutes. Whisk in both sugars until dissolved. Remove the pan from the heat, then whisk in the eggs and vanilla until fully combined. Whisk in the flour mixture until the batter is completely smooth. 3. Spread the batter evenly in the baking dish, then scatter the remaining ⅓ cup chocolate chips on top. Bake until the top has a slightly matte finish and a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes (these are fudgy brownies). Transfer the pan to a rack and let cool completely (or let cool 15 minutes and serve slightly warm). 4. Slice the brownies and serve with chocolate ice cream, chocolate sauce, chocolate-covered nuts and/or other sundae toppings.

FOR THE CAKE 6 tablespoons unsalted butter, plus more for the pan ½ cup unsweetened dutch-process cocoa powder 1 tablespoon instant espresso powder ¾ cup whole milk ¾ cup all-purpose flour ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 2 large eggs ¾ cup sugar ⅓ cup chocolate liqueur (optional)

FOR THE GANACHE AND MOUSSE 2 cups heavy cream 8 ounces bittersweet chocolate, chopped 5 tablespoons unsalted butter ¼ cup unsweetened dutch-process cocoa powder ¾ teaspoon powdered gelatin ⅓ cup sugar 1 tablespoon instant espresso powder 1. Make the cake: Preheat the oven to 350˚ . Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature. 2. Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam. 3. Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains. 4. Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve. 5. Make the ganache: Combine ½ cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool. 6. Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwavesafe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool. 7. Meanwhile, combine ¼ cup heavy cream and the gelatin powder in a small microwavesafe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.

8. Combine the remaining 1¼ cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended. 9. Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.) 10. Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely. 11. Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.