The cold weather is coming ….. (in Australia at least), I need something sweet and warm to cheer me up! I think chocolate, warm caramel….
🇫🇷 Si vous voulez la recette en français cliquez ici: http://www.thermovivie.com/2016/05/mi-cuit-chocolat-et-coeur-caramel-coulant.html
For the salted butter caramel:
100 g sugar
100 g cream
15g lightly salted butter
1 pinch of sea salt
30 g water
For the Lava cake:
200 g dark chocolate
If using YIAH, add 1-2 Teaspoons of Chilli Chocolate or Salted Caramel powder
150 g butter
50 g sugar
Prepare 15 g butter and 100 g of cream.
In a saucepan, mix 100 g of sugar with 30 g of water.
Warm up on ‘high’ without stirring. In the meantime, heat the cream in the microwave for 30/40 seconds.
Once the caramel takes a nice amber color, stir and remove from heat.
Pour cautiously half of the cream and stir. The steam is very hot. Do the same with the second half and whisk well to incorporate.
Add the butter cut into cubes and a good pinch of sea salt still whisking.
The caramel is ready.
Pour the caramel into small 1/2 spheres (or ice cubes).
Place them in the freezer for at least 1 hour.
Butter the muffin cups and reserve in the fridge
Preheat oven to 180 degrees.
In the bowl of your Thermomachine, pour 200 g dark chocolate (and the chocolate powder)
Mix for 10 seconds on Speed 7. Scrape the sides.
Add 150 g cubed butter for 3 minutes at 50 degrees on speed 2
Add 6 eggs and 50 g sugar.
Mix gradually from sp 1 to 5 for 1 mn
Add 100 g of flour.
Mix for 1.5 minute on speed 4
Fill the cold muffin molds to the half.
Place a frozen caramel cube
and cover with more mixture
Bake in a hot oven at 180 degrees for 10 minutes.
If you have individual molds muffins, feel free to use them ...
Place the blade of a knife around the edges and gently unmold ...
Enjoy warm and gooooooey
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