Molten Salted Caramel and Chocolate Puddings with Smoked Salt

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs, free range

• Baking & Spices

  • 270 g Castor sugar
  • 50 g Cocoa powder
  • 160 g Dark chocolate, good quality
  • 1 small pinch Sea salt flakes
  • 1 tsp Sea salt flakes
  • 1 tsp Vanilla extract

• Drinks

  • 1 tsp Espresso, instant powder

• Dairy

  • 150 g Butter, unsalted
  • 65 g Butter
  • 9 3/4 tbsp Double cream

Found on heinstirred.com

Ingredients

• 150g unsalted butter, plus extra for greasing
• 160g good-quality dark chocolate
• 50g cocoa powder
• 1 tsp instant espresso powder
• small pinch of sea salt flakes
• 4 free-range eggs
• 120g caster sugar
• 1 tsp vanilla extract
• 3 tbsp double cream
• For the caramel
• 150g caster sugar
• 65g butter, diced
• 100ml double cream
• 1 tsp sea salt flakes (or smoked salt)

Directions

• Butter six medium ramekins (or a 5cm x 11cm baking dish)
• To make the caramel, melt the sugar with a splash of water in a saucepan over a medium heat until it is a light golden colour
• Whisk in the butter, then the double cream and finally the salt
• Pour the caramel about 1cm deep into the base of prepared ramekins or dish, then leave in the fridge for 20 minutes to set
• Reserve any caramel left over for serving.
• When the caramel has almost set, start making the chocolate pudding
• Preheat the oven to 140 degrees C
• Melt together the butter, chocolate, cocoa powder, coffee and salt in a heatproof bowl over a bain-marie, stirring until it is smooth.
• In a separate bowl, beat the eggs and sugar together until light and well creamed
• Beat in the vanilla extract and double cream, then pour in the chocolate mixture and combine well.
• Pour the pudding mixture on top of the set caramel and bake in the oven for 25-30 minutes, or until it’s puffed up and set on top but still has a slight wobble in the very centre.
• Remove from the oven and leave to sit for five minutes
• Serve with any left over caramel or left over double cream thinned down