Spelt Chocolate Caramel Pie

This spelt chocolate caramel pie is one of those bakes that looks and sounds much more complicated than it really is. It’s made up of three simple elements: a rich chocolate pastry, a gooey homemade caramel filling, and a glossy ganache poured on top, studded with soft caramel chocolates. I promise, it’s as good as it sounds.

My spelt chocolate caramel pie

While this spelt chocolate caramel pie may seem like it requires a lot of time and steps, it’s actually far simpler than it appears. Yes, there are several stages, from making the chocolate pastry to preparing the caramel and the ganache, but none of them are tricky once you break them down. Each component comes together with just a little patience and some basic techniques, and the end result is well worth the effort.

The chocolate pastry is quick to whip up in a food processor, and once it’s chilled, it rolls out beautifully. Blind baking the crust might sound intimidating, but it’s just a matter of pressing the pastry into the tin, covering it with baking paper and beans, and popping it in the oven. The caramel is equally fuss-free, gently bubbling away on the stovetop until it thickens. Once baked, it forms that glossy, fudgy layer that sets perfectly. The ganache is just a matter of melting the chocolate with cream and butter, then pouring it over the cooled caramel.

Once the ganache is set, it’s time to assemble the toppings. Drizzle some extra homemade caramel sauce over the ganache for a decadent finishing touch, and then sprinkle over chopped caramel chocolates for added texture and sweetness. With a little time for chilling, the pie sets beautifully, and once it’s ready to slice, you’ll have a rich, indulgent dessert that’s sure to impress.

So, while there are a few steps involved, it’s absolutely manageable, and the reward is a delicious, show-stopping pie that looks more complicated than it actually is. It’s the perfect dessert for when you want to impress without breaking a sweat.

Homemade chocolate pastry

Chocolate pastry might just be one of my favourite discoveries. I first used it here as the base for this caramel-filled pie, inspired by the Hairy Bikers’ chocolate crust recipe. I just swapped the plain flour for spelt. The spelt adds a subtle nuttiness that pairs so well with the cocoa, and the dough comes together quickly in a food processor with cold butter, icing sugar, and an egg yolk to bind it. After a short rest in the fridge, it rolls out smoothly and bakes into a crisp, chocolatey shell that holds its shape beautifully.

Since making this pie, I’ve used the same chocolate pastry recipe for all sorts of desserts. I’ve made chocolate tartlet shells that are perfect for filling with whipped cream, mousse, or curd. They look impressive but are easy to throw together. One of my favourites has been chocolate raspberry tartlets: crisp pastry, a layer of raspberry sauce, and a rich ganache topping. But the shells are versatile; think mascarpone and fresh berries, peanut butter filling, or even a no-bake cheesecake topping.

That caramel filling

The inspiration for this pie started with that Hairy Bikers recipe I mentioned earlier. Their chocolate pastry tart had a vibrant orange curd filling, and the combination of the deep, cocoa-flavoured base with the tangy brightness of the orange curd was irresistible. But, let’s be honest, I knew my kids were never going to get on board with the curd. So, I decided to stick with the idea of the chocolate pastry, but I swapped in something I knew would be a guaranteed hit: homemade caramel.

This decision led me to one of my go-to recipe creators, Nagi from RecipeTin Eats, whose stovetop caramel has always been a favourite of mine. It’s made with just a few simple ingredients: butter, brown sugar, and sweetened condensed milk. These ingredients come together on the stovetop to form a smooth, bubbling caramel that sets perfectly in the oven. After baking for just 15 minutes, the caramel becomes beautifully golden and develops that rich, fudgy layer that’s so comforting.

The result was a pie with a decadently sweet filling that perfectly complemented the chocolate pastry, and a caramel layer that added just the right amount of richness without being too overwhelming.

Smooth chocolate ganache

The ganache is where the magic happens. To finish off the pie, I made a rich yet balanced ganache using both dark and milk chocolate. The dark chocolate brings a slight bitterness that’s perfectly complemented by the milk chocolate’s sweetness. But the real twist comes from the handful of chocolate caramels I added into the mix. These melted into the ganache, creating little pockets of gooey caramel goodness throughout.

Making ganache is actually simpler than it sounds. After gently heating cream and butter together until they begin to simmer, pour the mixture over chopped chocolate (and the caramel treats). Let it sit for a few minutes to soften, then whisk it all together. The result is a beautifully glossy ganache that, when poured over the cooled caramel layer, creates that luxurious finish. After chilling in the fridge, the pie sets up perfectly, with the ganache taking on a smooth, sliceable consistency.

Chocolate caramels 

As well as adding chocolate caramels to the ganache, I also wanted to use some to decorate the pie with. In the UK, Rolos are the go-to for a treat like this. With their smooth milk chocolate coating and gooey caramel centre, they add both sweetness and texture. But what happens when you can’t find Rolos? Thankfully, there are a variety of alternatives that work just as well.

We can’t get Rolos in Sweden, so I went with the Swedish equivalent:  Center chocolates. They are quite similar to Rolos but with a slightly firmer caramel centre. While not as gooey, they still add a lovely caramel flavour that works beautifully in the ganache and looked pretty perched on top of the pie.

Substitution ideas

Here are a few other candy ideas that would also work well in the pie:

• Caramel-filled chocolates: Look for any caramel-filled chocolate that you enjoy, such as Caramel Milka or Werther’s Original Caramel Chocolates. These are all perfect for adding that sweet, rich caramel centre to your ganache.
• Toffee bits: If you can’t find caramel chocolates, try using toffee bits (like Heath bars or Skor in the US). Chop them into small pieces and fold them into the ganache for that same delightful caramel crunch.
• Taffy: For a more chewy caramel layer, you can even try using salted caramel taffy or similar chewy caramel candies. These will give the ganache a fun texture, and when melted into the mix, will offer a rich caramel flavour.
• Other chocolate bars: If you’re in a pinch, Twix bars also work well, offering a delicious mix of caramel, chocolate, and a bit of crunch. Chop them up and add them to the ganache for a slightly different but equally delicious twist.

Since this recipe already includes homemade caramel sauce, you can skip the candy altogether and swirl the caramel directly into the ganache for a rich, decadent twist. The homemade caramel adds a creamy, luxurious flavour that complements the chocolate perfectly, without the need for store-bought candy. Alternatively, you can simply leave the ganache as is and drizzle extra caramel sauce on top for a sweet finishing touch.
 

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Print Pin

Spelt Chocolate Pie (with Homemade Caramel and Rolo Chocolate Ganache)

Course Dessert

Ingredients

Chocolate Pastry:

• 180g (1½ cups) spelt flour (see note 1)
• 50g (¼ cup + 3 tbsp) cocoa
• 50g (¼ cup + 1 tbsp) icing sugar
• 150g (½ cup + 3 tbsp) cold butter (chopped into small bits)
• 1 egg yolk (from one medium egg)
• cold water (if needed)

Caramel:

• 50g (3 tbsp + 2 tsp) butter
• 100g (½ cup) brown sugar
• 1 can (395g) (14 oz) sweetened condensed milk

Ganache:

• 50g (3 tbsp + 2 tsp) butter (chopped)
• 250ml (1 cup) whipping cream
• 100g (3½ oz) dark chocolate
• 100g (3½ oz) milk chocolate
• 160g (5½ oz) soft caramel chocolates (see note 2)

Instructions

Chocolate Pastry:

• Add the flour, cocoa, icing sugar, and butter to a food processor and blend until the mixture resembles breadcrumbs (don’t worry if some larger bits of butter remain).
• Add the egg yolk and process until a dough forms.
• If needed, add a little cold water—start with a tablespoon—just until the dough comes together. You’re aiming for a consistency that’s not too sticky or too dry (see note 3).
• Form the dough into a ball and wrap in clingfilm.
• Chill in the fridge for around 30–60 minutes.
• Preheat the oven to 200°C (400℉).
• On a floured surface, roll out the dough into a large circle, then transfer to a baking tin or pie dish (see note 4).
• Trim the edges, then line the pastry with foil or baking paper and fill with baking beans (or dried peas).
• Blind bake for 15 minutes.
• Remove the foil and beans, then bake for a further 5 minutes.
• Remove from the oven and reduce the temperature to 175°C (350℉).
• Allow the crust to cool. You can leave it overnight if preferred—or freeze the pastry case for another time.

Caramel:

• Add the butter to a heavy-bottomed pan and heat until just melted.
• Stir in the sugar—don’t worry if it doesn’t fully combine at this stage.
• Once the mixture is bubbling and the sugar has melted, add the condensed milk.
• Whisk constantly over medium heat for 4–5 minutes, until the mixture is bubbling steadily and steaming.
• Remove from the heat and pour into the pastry case.
• Bake for 15 minutes, until the caramel is bubbling, has formed a skin, and has developed some darker patches.
• Let cool completely.

Chocolate Ganache:

• Heat the butter and cream in a pan until it reaches a gentle rolling boil.
• Meanwhile, chop all the chocolate—including 80g (2¾ oz) of Rolos (or similar)—into small pieces and place in a heatproof bowl.
• Pour the hot cream mixture over the chocolate and leave it to sit for 5 minutes.
• Whisk until smooth and thick.
• Allow to cool slightly before pouring over the cooled caramel layer.
• Refrigerate for at least a couple of hours, until fully set.
• Top with the remaining chopped Rolos (or similar), and drizzle over some caramel sauce if you like. Enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.

1. You can substitute spelt flour for regular flour (just do a straight swap using the same measurements).
2. You can use Rolos or anything similar (in Sweden, and what I used, are called Center). Read here for more info.
3. I didn't need any water at all - at first it might seem that one egg yolk is not enough liquid when it probably is. So make completely sure before you add any water.
4. I used a very shallow pie dish with a removable bottom that is 27cm (just over 10") in diameter. I had pastry to spare, so you could easily make a larger pie, but you would need to adapt the filling measurements.

 

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