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Molten caramel chocolate cakes
| Preparation : 20 min | Resting : - |
| Cooking : 15 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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accessories
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Serves 6 cakes
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| 100 | g dark chocolate, roughly chopped |
| 2 | whole eggs + 2 yolks |
| 100 | g icing sugar (see recipe) |
| + 40g for the decoration |
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| 100 | g butter |
| 50 | g plain flour |
| 150 | g salted caramel (purchased), cool |
| 1 | Preheat 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. |
| 2 | 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. |
| 3 | Brush 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. |
| 4 | Bake immediately for 12 minutes. Turn out onto serving plates and dust with icing sugar. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© 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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