RECIPE SEARCH
Filter by
Preparation : 20 min | Resting : - |
Cooking : 15 min | Equipment : |
Difficulty : | Rating : 0 rates |
Download the recipe : | |
Programmes
:
![]() ![]() |
accessories
:
![]() |
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 |
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. |