MAGIMIX Cook Expert Recipe Manual page 143

MOLTEN CARAMEL CHOCOLATE
cakes
: 20 min
P R E P T I M E C O O K I N G T I M E
M A K E S 6 C A K E S P R O G R A M M E S
S O F T C A R A M E L :
70g caster sugar
50ml single cream
40g salted butter, diced
1 Prepare the soft caramel, the day before using.
2 The following day, put the chocolate in the metal bowl and add the butter; melt
using the EXPERT programme for 4 minutes/speed 3/60 °C. Add the whole eggs,
yolks, flour and icing sugar to the metal bowl and run the PASTRY/CAKE
programme. If necessary, scrape down the wall of the bowl and restart programme
for 15 seconds.
3 Brush 6 small ramekins (6-8cm diameter) with butter (or use a sheet of silicone
moulds); fill with the chocolate batter and refrigerate for 1 hour.
4 Preheat the oven to 210 °C (200 °C fan, gas mark 6/7). Just before baking the
cakes, turn out the caramel cubes and push one into the centre of the batter of
each cake. Bake immediately for 12 minutes. Turn out onto serving plates and dust
with icing sugar.
soft caramel
1 Put the sugar in a saucepan over low heat and cook, without stirring, to a golden
caramel. In a separate saucepan, bring the single cream to the boil.
2 When the caramel is golden remove from the heat, carefully add the cream and
stir well to combine. Add the butter, stirring until melted. Pour the caramel into an
ice cube tray or a silicone mould and freeze overnight.
T I P
For a quicker version, replace the soft caramel with squares of white or milk
chocolate.
284
: 15 min : 13 h
R E S T I N G T I M E
:
C H O C O L AT E C A K E :
100g dark chocolate, roughly
chopped
100g butter
2 whole eggs + 2 yolks
50g plain flour
100g icing sugar (see p. 294)
+ 40g for the decoration