Friday, 3 May 2013

french food friday....naughty but nice!



photo and recipe from here

Bonjour mes belles,

I do not know about you but I am in the mood for some chocolate as it has been a busy and strange week. Having a public holiday mid week is most odd, it feels more like Monday than Thursday. 

As you know the French have a thing about caramel and salt and after living in France for 6 years I fully understand why......caramel beurre salé macarons are my all time favourites!
The salt seems to take the sweetness away and enhance the caramel flavour.


Salt caramel melting chocolate puds


MAKES 6
  • 300g · 11oz dark chocolate with sea salt about 70 per cent cocoa
  • 75g · 3oz unsalted butter diced
  • 50g · 2oz light muscovado sugar plus extra for dusting
  • 5 medium organic eggs
  • 40g · 1½ oz plain flour sifted
  • ¼ tsp fine sea salt
  • 12 Rolos or 6 squares of filled caramel chocolate (for example Galaxy)
  • crème fraîche to serve
  • Preheat the oven to 200C/180C fan/gas 6, and butter six ramekins or serving dishes about 150ml · 5fl oz capacity. Break up and gently melt the chocolate in a bowl set over a pan containing a little simmering water.
  • Place the butter, sugar, eggs, flour and sea salt in the bowl of a food processor and whiz to a smooth batter, then add the melted chocolate and whiz again. Divide the mixture among the dishes so they are three quarters full. Gently push either a couple of Rolos, one on top of the other, into the centre of each pudding so they are submerged, or submerge a square of caramel chocolate in the middle. Dust with a little more sugar using a tea strainer, place on a baking sheet and bake for 10 minutes or until just starting to rise. There should be a thin rim of cooked cake on the outside, and a sticky river of molten chocolate and toffee inside. Serve straight away, with crème fraîche.
.....bon appetit à tous, Leeann x

3 comments:

  1. So pleased to have found this blog! My hips not so much. Look forward to going through the archives too.

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  2. I have been having way too much naughty but nice here for the past five weeks here in France!

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  3. Just love your Blog---BUT must admit l can never wait till fridays to see what you are up to love all the recipes ---and this one is A MUST ! South Australian X

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