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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
© 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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