Chocolate Pots-Moelleux au Chocolat by Rachel Khoo

By marie2

Ingredients

• Ingredients:
• Moelleux au Chocolat makes 6
• For the sponge:
• (25 grams = about 1/10 cup)
• 150 g Dark Chocolate (so it tastes as chocolatey as possible!)
• 85 g Butter
• 170 g Sugar
• 85 g Flour
• 6 Eggs
• Cocoa Powder
• For the caramel sauce:
• 150 g Sugar
• 150 ml (2/3 cup) Cream

Details

Servings 6
Adapted from ilovetobakechezrach.blogspot.com

Preparation

Step 1

Start off by making the sponge. Melt the butter and chocolate in a saucepan over a low heat, stirring gently.
Whilst this is melting, grease the ramekins (or coffee cups in my case!) with butter and coat in cocoa powder.
In a mixing bowl, stir the sugar and flour together.
Add the melted butter and chocolate and stir through.
Beat the eggs in a separate bowl and add to the mixture, sitrring through again thoroughly.
Put the mixture into the ramekins so they are about two thirds full.
Place in the fridge and chill for at least an hour.
Whilst the mixture is chilling, get on with the caramel sauce. Sprinkle enough sugar to cover the bottom of a medium-sized saucepan.
Cook until it melts and turns golden brown and then add the rest of the sugar.
Continue cooking until it turns the colour of Coke.
Add the cream. Stand back at this point as it does boil up.
Cook until it coats the back of a spoon (or reaches 108 degrees if you have a themometer!).
Pour into a bowl and cool in the fridge, but it does have to stay runny.
Preheat the oven to 180 degrees.
Remove the chilled ramekins from the fridge.
Transfer the caramel sauce to a piping bag (or a sandwich bag in my case!).
Push the end of the piping bag into the mixture and squeeze some of the caramel sauce out.
Place in the oven for 15 minutes, until they are cooked around the edges, but still gooey in the middle.
Turn the ramekins upside down onto a small plate and enjoy! You will not be disappointed, I promise! Well, I wasn't anyway..