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Wednesday, 16 October 2013

Salted Caramel Lava Cake



3 tablespoons unsalted butter, room temperatire & devided
6 ounces dark chocolate
2 tablespoons white granulated sugar
2 large eggs
1/2 teaspooon vanilla extract
1 teaspoon large sea salt flakes + more for sprinkling
3 tablespoons all-purpose flour
4 1 inch square caramels

Preheat oven to 400 degrees Fahrenheit (200 degrees C)  Line the bottoms of two 6-ounce remekins with parchment paper & better the sides with 1 tbsp of the butter.

In a bowl set over boiling water, melt together the butter & remaining sugar until smooth. Allow to cool slightly before adding sugar, salt, vanilla & eggs.  Fold in the flour & combine until smooth.

Equally divide the batter between the two remekins.  next, gentry nuzzle two caramels into the center of each.  transfer the remekind to a baking sheet and place in the oven for 13 minutes.  Invert onto plates and serve!

** I used 4oz milk choc as its all I had, I changed ½ tbsp of the flour with cocoa to intensify the chocolate.  I also used margarine instead of butter and only a sprinkle of sea salt instead of the fill teaspoon.  I served with graham crackers and whipped cream. They were good!

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