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Molten caramel chocolate cakes

Molten caramel chocolate cakes cook expert
 

Preparation : 20 min Resting : 13 hr
Cooking : 15 min Equipment :
Difficulty :
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Serves 6 cakes :
CHOCOLATE CAKE:
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
SOFT CARAMEL:
70 g caster sugar
40 g salted butter, diced
50 ml single cream
1Prepare the soft caramel, the day before using.
2The following day, put the chocolate in the metal bowl and add the butter; melt using the EXPERT programme for 4 minutes/speed 3/60°C. Add 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); fill with the chocolate batter and refrigerate for 1 hour.
4Preheat the oven to 210°C (200°C fan, gas mark 6/7). Just before baking the cakes, turn out the caramel cubes and push one into the centre of the batter of each cake. Bake immediately for 12 minutes. Turn out onto serving plates and dust with icing sugar.
SOFT CARAMEL:
1Put the sugar in a saucepan over low heat and cook, without stirring, to a golden caramel. In a separate saucepan, bring the single cream to the boil.
2When the caramel is golden remove from the heat, carefully add the cream and stir well to combine. Add the butter, stirring until melted. Pour the caramel into an ice cube tray or a silicone mould and freeze overnight.
© 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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