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
So pleased to have found this blog! My hips not so much. Look forward to going through the archives too.
ReplyDeleteI have been having way too much naughty but nice here for the past five weeks here in France!
ReplyDeleteJust 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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