|Preparation : 20 min||Resting : 13 hr|
|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
|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|