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
- 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