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Molten caramel chocolate cakes

Molten caramel chocolate cakes cook expert
 

Preparation : 20 min Resting : -
Cooking : 15 min Equipment :
Difficulty :
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Serves 6 cakes :
100 g dark chocolate, roughly chopped
2 whole eggs + 2 yolks
100 g icing sugar (see recipe)
+ 40g for the decoration
100 g butter
50 g plain flour
150 g salted caramel (purchased), cool
1Preheat the oven to 210 °C (200 °C fan, gas mark 6/7). Put the chocolate in the
metal bowl and add the butter; melt using the EXPERT programme, 4 minutes/
speed 3/60 °C.
2Add the whole eggs, yolks, flour and icing sugar to the metal bowl and run the
PASTRY/CAKE programme. If necessary, scrape down the wall of the bowl and
restart programme for 15 seconds.
3Brush 6 small ramekins (6-8cm diameter) with butter (or use a sheet of silicone
moulds); pour chocolate batter into each ramekin to come to the halfway mark.
Then, place a teaspoon of salted caramel in the middle. Cover and fill the ramekins
with the remaining batter.
4Bake immediately for 12 minutes. Turn out onto serving plates and dust with icing
sugar.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

For a quicker version, replace the soft caramel with squares of white or milk chocolate.


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