Ingredients: MOUSSE CAKES
- 265g dark chocolate
- 75g light brown sugar
- 160ml cream (35%), whipped
- 4 eggs
Ingredients: SALTY CARAMEL SAUCE
- 150g light brown sugar
- 40g butter
- 160ml cream (35%)
- ½tsp (sea) salt
Have eggs at room temperature. Preheat oven to 180C. Grease 8 (125ml each) individual ovenproof
dishes (ramekins) well with butter. Melt chocolate in heatproof bowl over saucepan of simmering
water, ensuring that the water does not touch the base of the bowl. Remove from heat. Cool.
Beat eggs and sugar with electric mixer until thick and tripled in volume, about 8-10mins.
With mixer operating, gradually beat in barely warm chocolate. Add the whipped cream.
Gently fold in the cream. Divide mixture into ramekins, place them in baking tray. Pour enough
boiling water into the tray to come halfway up the sides of ramekins.
Cover the backing tray with foil, sealing well. Bake about 30mins or until cakes are puffed and
Remove dishes from water, cool. Refrigerate cakes overnight. In the meantime, make the sauce.
Place sugar, butter and cream in a saucepan. Stir over medium heat without boiling until sugar
Simmer, without stirring, for 3mins. Remove from heat and stir in salt. To serve cakes, stand
them at room temperature before turning onto plates. Drizzle with sauce and serve.