Ingredients
The following ingredients have 2 Servings
- 30 gms – 2 tbsp unsalted butter (room temperature + more to grease the ramekins)
- 170 gms – 6 oz. dark chocolate
- 2 tbsp granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- 1 tsp large sea salt flakes (plus more for sprinkling)
- 3 tbsp all-purpose flour
- 4 x 2.5 cm - 1 inch square good quality sea salt caramels
Instruction
- Line the bottoms of two 175 ml – 6 oz. ramekins with parchment paper and butter the ramekins’ sides. Set aside.
- In a double boiler, melt the chocolate and the 30 grams - 2 tablespoons of butter and stir until smooth.
- Allow the chocolate mixture to cool until it’s warm to the touch, and then mix in the sugar, eggs, vanilla and salt.
- Fold in the flour and combine until the batter is smooth.
- Equally divide the batter between the two ramekins. Gently push two caramels into the center of each ramekin, until the batter covers them.
- Transfer the ramekins to a baking sheet and bake them in a pre-heated oven at 205°C – 400°F for 12 or 13 minutes.
- Invert the cakes onto plates and top with a sprinkling of sea salt.
- Serve with a dollop of whipped cream or some salted caramel ice cream.
