Runny salted butter caramel cake
By Spartiate du blog L'hédonisterie
Level of difficulty Easy
Preparation time 30mins
Cooking time 10mins
Cost Budget Friendly
Heat the cream.
In a saucepan over high heat, heat the sugar, previously mixed with water, to obtain a caramel (do not stir once it has started to boil).
Stir in the butter, in small pieces, while whisking, and then the hot cream. Reserve.
Prepare the cake batter: Melt the butter with 10cl of caramel sauce.
Mix thoroughly in a bowl the brown sugar, flour and eggs. Stir in the butter, caramel and Armagnac. Whisk thoroughly.
Butter six silicone moulds. Fill with batter to 2/3 of the height of each mould. Bake at 220 degrees in a preheated oven for 10 minutes.
Serve warm with the hot caramel sauce and ice cream of your choice.