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| Caramelo Cuore |
An always popular "fondant au chocolat" but with a butter caramel core.
4 servings,
The Butter Caramel :
- 50 gr sugar
- 2 tbsp water
- 25 gr butter (salted is better)
- 40 gr cream
Place the sugar and water in a small saucepan over medium heat. Cook until brown, then add the butter cut into small pieces. Stir until well combined, and add the cream, stir again. Give it a last boil and remove from heat. Put the caramel in a recipient, leave to cool down for a while, then refrigerate at least 30 minutes.
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| the butter caramel cooling down |
The Chocolate Batter :
- 100 gr dark chocolate
- 60 gr butter (unsalted)
- 4 wholes eggs
- 40 gr sugar
- 60 gr flour
Melt the chocolate with the butter in a water bath. Leave to cool down 10 minutes.
Meanwhile, beat the whole eggs with the sugar until fluffy and smooth, then fold the flour into this mixture. Then mix with the melted chocolate. Refrigerate for 10 minutes.
In the meantime, butter generously the ramekins.
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| the chocolate batter |
Assembling :
Half fill the ramekins with the chocolate batter and place a nice teaspoon of butter caramel in the center. Fill with more batter until the top. The caramel is quite thick when cold, it's normal, but after baked it will melt and it will flow out of the cake when we'll open it.... yummy !
Refrigerate the ramekins 2 hours.
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| butter caramel, exquisite ! |
Put the ramekins in a preheated oven (medium heat) for about 10 minutes.
Here, we want the outside completely cooked and the inside still fluid, so you have to try out. The baking time might be 10 minutes or 12 or more... depends on your oven, this is the tricky part !
Enjoy warm to tepid.
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| 10 minutes and 30 seconds in my oven (th.5) |
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