Saturday 4 January 2014




Recipe care of Rachel Khoo
The Little Paris Kitchen

Moelleux au Chocolat - Salted Caramel Chocolate Lava Cake



Sitting on a Friday night. Allegra asleep. Chris and I watching Rachel Khoo's The Little Paris Kitchen. Wow this looks amazing. Gotta try it. So I did. It looked great. Apparently Chris thought it tasted great too! 

Ingredients
150g sugar, 150 mls double cream, 1 tsp salt, 170g dark chocolate, finely chopped • 170g butter, cubed • 170g light brown sugar • 85g plain flour • 6 eggs, beaten.

Heat oven to 180 degrees Celsius

Salted Caramel
Place 150 g sugar in saucepan, then pour 150 mls of double cream 
adding 1 tsp salt 
Heat to 108 degrees (Celsius)
Refrigerate

Chocolate batter
Mix all ingredients below in a bowl
170 g Dark chocolate (60%)(melt on double boiler)
170 g salted butter (melted)
170 g Light brown sugar
85 g plain Flour
6 eggs (beaten) 

Grease ramekins, then fill to around 3/4 full then refrigerate for 1 hour

Fill a piping bag with the cooled caramel. Remove the chocolate batter from the fridge, then pipe the caramel into middle of cake batter

Bake in the oven at 180 degrees for 15 mins

Turn out onto a plate
Take a Cadbury Crunchie, pop it in the food processor and serve the cake with smashed Crunchie and french vanilla ice-cream

Yum. (Apparently!)



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