Stunningly delicious dessert! Very chocolate, very delicate. On top - a fragile crust, inside-soft, moist, with a soft caramel layer. From the available products, thanks to the simple preparation, we get an unusual treat!!
In a saucepan over low heat, melt the chocolate and butter, stirring until smooth. Beat eggs, sugar and vanilla, pour cooled to room temperature chocolate, you can add nuts (walnuts or pecans, I did not. I had chocolate with almonds), all carefully to mix. Add flour and salt, mix again. Get a rather liquid batter the consistency of thick cream.
Form a diameter of 24 cm grease with butter, sprinkle with flour, pour half of the dough and put in the refrigerator.
In a small saucepan put toffees, add water and melt everything on a small fire, stirring constantly. Get caramel sauce.
Cool the sauce for 5 minutes, get the form with the dough, gently pour the caramel on the dough. Send the form back to the fridge for half an hour.
Get the dough with caramel, pour the remaining dough on top, level. Leave for 10 minutes to warm to room temperature. Put in a preheated 180 degree oven for 35-40 minutes, check the readiness for a dry match. The main thing is not to overdo it, otherwise it will be dry (although still very tasty).