Salted Caramel Chocolate Lava Cake - Cake of the month

Or, as Rachel Khoo would put it "Moelleux au chocolat coeur fondant caramel salé". This is her recipe from Little Paris Kitchen. Its an awesome book, a must have for any gourmet with a tiny kitchen, and this is my new favourite recipe.

These are a wonderful decadent thing, and so lovely that this was actually the last of 8 I made - they were so lovely we forget to take a photo each time! What is even better is they keep really well in the fridge until you want to bake them, so like us you can make a batch and pop in the oven over a few nights for a decadent treat.

for the Salted Caramel
150g  sugar
150ml double cream
1 tsp coarse sea salt

First, your caramel. In a heavy based saucepan, melt the sugar bit by bit, until it is all melted and a nice cola colour. If you need to stir at this stage, do it by swirling the pan not with a spoon. Once it is all melted and cola-like, add in the double cream and salt. Cook until the caramel coats the back of a spoon. Leave aside to cool.

for the Chocolate Lava Cake
170g dark dark chocolate - 70% or higher
170g butter
170g light brown sugar
85g plain flour
6 eggs

First, brush your little pots (old Gu pots work well) with butter, then dust with cocoa powder. This will help you de-pot the little cakes. Melt the butter and chocolate together. Once this is done, mix in the eggs, then the flour and sugar. Mix until combined, then split between the pots, filling only three-quarters full

Now this is because you are going to add the caramel to the middle. No reason you can't fill it full and not have caramel in the middle on some if you want, its the same mix, and pour the caramel over (maybe a la mode??) 

To add the caramel to the middle, pop the cold caramel into an icing bag (a heavy-duty sandwich bag with a tip cut off will do) and pop the nozzle into the centre of the chocolate mixture and squirt in some caramel until the mixture is almost at the top of the pot. 

When all the pots are ready, just pop in the fridge for the minium of an hour. If you want to keep them longer, cover with clingfilm and they are good for a few days. Rachel also says they can be frozen and cooked from frozen for an extra 5-10 minutes, but I've yet to try that /

To cook, put your oven on 180c/Gas 4, and give them 15 to 20 minutes. You want the edge firm and the inside still gooey. Leave to sit for a minute or two, then run a knife along the side of the pot and turn out. Lovely. Gorgeous. Sorry there aren't more photos, but trust me.. when they are done they are just begging to be devoured! 

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