caramel chocolate Eggs

Salted Caramel Chocolate pots

August 10, 2018
this goey salted caramel chocolate pots straight from the oven has its own charm, with a lovely crisp outer layer and goey caramel and chocolate lava core.

Imagine having this goey salted caramel chocolate pots straight from the oven. It’s heavenly digging into the pots with a lovely crisp forming on the outer layer and delicious goey caramel and chocolate lava core all secretly hidden inside to be discovered.

This is such a quick dessert to spin, having all the ingredients on the fingers tips and just few minutes to bake, I reckon this would be a delightful treat soon after a nice meal or quick weekend treat. I love this recipe because it’s not too sweet, the subtle kick from black salt balances out the sweetness perfectly.


I have been longing and itching to bake this for a while now, Having the salts that THESALTBOX sent me these  Hawaiian black lava salt along with Cyprus black flake salts was just the right Yin and Yang to the recipe. It was a perfect time to whip up a batch of these chocolate pots. I had made this delicious savoury tart using Cyprus salt so now was the time to go something sweet. Beside this, I generally sprinkle these grains worth their weight in gold on my toasted sour dough topped with avocado and soft poached egg. That sounds great… doesn’t it?

Baking these pots were a breeze. Apart from the aluminium bake ware, I found out that the silicon mould were perfect to bake these salted caramels treats. Having it while it is warm is a perfect way to enjoy it as you can see the lava core melting out for these cakes. but in case you want to make few and keep them for later day to enjoy, that works fine as well. Then the best way is to microwave it for few seconds and serve it. Also another important point to consider is the baking time. The silicon mould takes only 7 minutes to cook while aluminium pots with more quantity took 10 to 12 minutes to bake. So the baking time depends upon the mould.

 

HOW TO BAKE SALTED CARAMEL CHOCOLATE POTS

  • 250 g semi-sweet baking chocolate
  • 225 grams unsalted butter
  • 1/2 cup of raw sugar
  • 4 large eggs
  • 2/3 cup plain flour
  • 2 pkt caramel jerseys coated with Black salt
  • 100% cocoa powder for dusting

Preheat oven to 220"C .Grease the ramekins. Microwave the chocolate squares and butter for one minute in a large bowl. Whisk till the chocolate and butter is well combined. Add the sugar and mix it in well. Whisk in the eggs.

Stir in the flour. Mix well but don't over mix it. pour them into the greased ramekins or silicon mould.

Gently push the salted caramel bits into the batter covering them.

Bake between 10-14 minutes. The cake is ready when it has a domed appearance, the center is a little moist and the edges of the cake, dry and firm.

Remove from the oven, insert a knife and go around the cake, invert onto serving plates, garnish wth salt and serve immediately.

 

this goey salted caramel chocolate pots straight from the oven has its own charm, with a lovely crisp outer layer and goey caramel and chocolate lava core.

this goey salted caramel chocolate pots straight from the oven has its own charm, with a lovely crisp outer layer and goey caramel and chocolate lava core.

 

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