Light chocolate cake with caramel sauce

By Sab

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Caramel Crunch Shortbread

Nutty chocolates coated in salted...

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 12mins
Cost Average budget

Preparation

Step 1

For the chocolate cakes:
Break the chocolate and melt in a double boiler. Stir in the diced butter, softened at room temperature .
Mix in a separate bowl the sugar (100 g) and eggs until frothy. Mix the egg and sugar + chocolate with a wooden spatula. Add 40 g of sifted flour and mix.

Step 2

Preheat the oven to 220 ° C. Grease and flour 4 aluminium ramekins. Fill the ramekins to 3/4. Place in the fridge for at least 10 minutes - or you can prepare them the day before.
Turn the cakes upside down onto a plate. Wait 3 minutes before removing the moulds. Drizzle with the salted butter caramel sauce.

How to make the salted butter caramel sauce:
In a saucepan, melt 200g of sugar with 3 tablespoons of cold water (small bubbles appear when the caramel is done). When the caramel is brown, turn off the heat and add 50g of salted butter (room temperature) - then stir in 1 dl of cream (taken out the fridge in advance).