– Chocolate lava cake and salted caramel Tourisme Dessert Eng

Ingrédients

For 10 people 

For the cake :
– 220g (0.48 lb) of dark chocolate
– 230g (0.5 lb) of butter
– 4 eggs
– 160g (0.35 lb) of white sugar
– 120g (0.26 lb) of flour
– 1 pinch of sea salt

For the caramel :
– 80g (0.17 lb) of powdered sugar
– 60 ml (2 oz) of liquid sour cream
– 10g (0.02 lb) of semi-salted butter

Étapes de la recette

For the caramel :

Pour the sugar into a pan.
Start the heat. The sugar is transforming itself into a golden caramel without mixing. If the heating is too fast, add a few drops of cold water to “stop the cooking” = uncook. Add the liquid sour cream and the butter chopped in pieces, blend vigorously… with a wooden spatula or a whip.
The caramel hardens a little, so bring it back up in temperature at medium heat until you obtain the texture you like. Blend to homogenise.
Pour the caramel into a cold bowl and let it cool down. The caramel is going to thicken a bit.

For the cake :
Preheat the oven at 392°F.
Whiten the eggs with the sugar using a hand whip.
Melt the butter and the chocolate. Add the flour out of the heat into the chocolate and blend the whole thing with the beaten eggs and the salt.
Pour the preparation in molds, filing the 3/4 of them.
Put into the ove for about 8-11 minutes depending on the molds’ size.
Enjoy right after the oven, topping the cake with the salted butter caramel.