Rachel Khoo: Chocolate Lava Cake – The Little Paris Kitchen

by on April 7, 2012

This is one of Rachel’s favourite desserts and her twist on this one is adding salted caramel. One of 120 recipes from Rachel Khoo’s The Little Paris Kitchen

INGREDIENTS

For the caramel filling
150 g sugar
150 ml double cream
1 tsp salt (course sea salt)

For the chocolate sponge
large bar of dark chocolate (150g? min. 60% cocoa solids)
85 g butter
cocoa powder
170 g light brown sugar
85 g flour
6 eggs

MAKE THE CARAMEL FILLING

1. Sprinkle enough sugar to cover the bottom of the medium sized saucepan
2. Cook this until it melts and begins to go golden brown then add the rest of the sugar
3. Cook all the sugar until it reaches a cola colour
4. Add 150 ml double cream (be careful at this stage – stand back – it does boil up)
5. add 1 tsp of salt
6. Cook until it reaches 108 deg or it coats the back of a spoon
7. Pour into a bowl and carefully place in the fridge to cool (this is piped into the chocolate sponge later so its got to stay runny)

MAKE THE CHOCOLATE SPONGE

1. Put water into a saucepan and bring to a simmer
meanwhile
2. Break the chocolate bar into a bowl
3. Add 85g of butter
then
4. Place the bowl over the saucepan to melt the chocolate and butter (stir occasionally)
meanwhile
5. Grease ramekins
6. Coat the inside of the ramekin with cocoa powder
7. Mix 170g of light brown sugar with 85 g of flour in a baking bowl
8. Then add the melted chocolate and butter and mix through
9. Crack and blend six eggs
10. Add the eggs to the mixture in the bowl and blend thoroughly
11. Ladle the mixture into the ramekins filling about three quarters full (leaving room for the caramel sauce which gets added later)
12. Chill the filled ramekins for about an hour in the fridge

PRE-HEAT OVEN

Preheat the oven to 180C/350F/Gas 4

CONSTRUCT

1. Take out the chilled ramekins
2. Put the caramel filling into a piping bag and snip the end off
3. Push the end of the piping bag into the center of the chocolate sponge mixture and squeeze out some sauce

COOK

Place in the oven for 15 mins
Look for them to be cooked around the edges and gooy in the middle

PLATE UP

Turn the ramekins upside down onto a small plate

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