No one is going to argue with this fluffy combination of chocolate and salted caramel. A dream in a dish.
A little melted butter, to grease
120 g dark chocolate (70% cocoa solids), broken into small pieces
2 Tbs double (heavy) cream
3 large eggs, separated
35 g caster (superfine) sugar plus extra to dust
Icing (confectioner's) sugar, to dust
120 g sugar
55 g butter, cubed
4 Tbs double (heavy) cream
1 tsp sea salt
Preheat the oven to 220°C/430°F/gas 8 and put a baking sheet inside. Brush the insides of four 150 ml ramekins with melted butter, sprinkle with caster (superfine) sugar and tip out the excess.
Make the sauce. Place the sugar and 100 ml water in a small pan over low heat, stirring until the sugar has dissolved. Increase the heat and let the mixture bubble until it is a rich caramel colour. Add the cubed butter, stir to melt, then pour in the cream and stir through the salt. Set to one side and gently reheat when ready to serve.
Melt the chocolate with the cream in a heatproof bowl set over a pan of barely simmering water (the bowl should not touch the water). Remove from the heat and stir through the egg yolks. In a separate, scrupulously clean bowl, whisk the egg whites to form firm peaks. Add the 35 g of sugar a spoonful at a time, whisking between each addition. Stir a spoonful of the whites into the chocolate mixture to loosen up the mix, then carefully fold in the rest.
Divide the mixture between the ramekins. Run a knife over the top to level, wipe the rims and run a clean fingertip around the edges. Pop onto the preheated baking sheet and turn the temperature down to 200°C/400°F/gas 6. Bake for 10 minutes until risen with a very slight wobble in the centre.
Credits: This is an edited extract from Posh Eggs by published by Quadrille RRP $29.99 and is available in stores nationally.
Photo Credits: This is an edited extract from Posh Eggs by published by Quadrille RRP $29.99 and is available in stores nationally.