Cupcakes filled with caramel and a scoop of soft vanilla ice cream make this hot, sweet and savory dessert all at once. It consists of chocolate with a filling of salted caramel. It is much easier to prepare than it looks.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients
10g butter, melted, for tray
200g dark chocolate (70% cocoa), chopped
150g butter, chopped
⅓ cup brown sugar
¼ cup of caramel, such as Nestlé
Half a teaspoon of sea salt
4 eggs, lightly beaten
A quarter cup of flour
2 teaspoons of fine sugar
6 scoops of vanilla ice cream, to serve
How to prepare
Prepare the oven at 200 C, brush with melted butter 6 8 cm ceramic bowls, 4.5 cm deep, each with a capacity of half a cup, and line the base with parchment paper. And put it on an oven tray.
Put the chocolate, butter and sugar in a large heat-proof bowl that rests over a pan in which boiling water (making sure that the base of the bowl does not touch the water) Heat them while stirring constantly for about 3 minutes or until the ingredients are melted and the mixture becomes smooth. Remove the bowl from the heat and set aside to cool down, for about 2 minutes.
Meanwhile, mix the caramel and salt in a small bowl (don't overdo it).
Add eggs to the chocolate mixture. Mix them until they are homogeneous, and sift the flour over them. Whisk them until they blend. Keep a quarter cup of dough, divide the remaining dough evenly between the ceramic bowls, and gently pour 2 teaspoons of the caramel mixture into the center of each pudding (the caramel mixture will slowly sink into the dough). Place 2 teaspoons of the kept dough on top of each pudding.
Cook the cupcakes for 12 minutes or until a crust forms on top, remove them from the oven, and leave them to cool for two minutes. Then use a knife to loosen the edges of the pudding from the bowl, and gently turn them into serving dishes. Serve directly with ice cream after you sprinkle them with fine sugar.
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