Howdy folks how is it going welcome to my virgin kitchen it is Barry here today we are
making some amazing homemade salted caramel and whacking it inside some amazing chocolate
salted caramel lava cakes.
So So good it gives you that kind of feeling when you are eating it that you are singing
a dirty dancing song to yourself and you do not even realise you are doing it *sings hey
baby* sorry about that guys not sure what happened there Mrs Barry is sat there, I am
actually talking to you aren�t I she is eating one of those chocolate cakes I am not
actually talking to myself anyhow lets get on and make this.
We will start off by making our salted caramel which is amazing combine your sugar, golden
syrup or corn syrup if you are using that and water into a non stick frying pan and
stir together over a low flame until dissolved.
Once dissolved stop stirring and let it bubble away over that low flame until nice and golden
once it reaches that golden stage take it off the heat it will be bubbling so be careful
add your cream, stir it through, also follow up by adding your vanilla and as much salt
as you like really want to give it a nice tang, around about 3tsp was what I used.
You have to leave that to cool, not sure if you heard but Mrs Barry just popped off she
did, anyhow you are left with this absolutely stonking salted caramel which is amazing I
have a little bit left over but make some of that on its own keep it in a jar, warm
it up to put on cakes and all that stuff you will love it and it will love you back.
Melt up your butter and chocolate in a saucepan, now again do this over a low heat because
you do not want it to burn burnt chocolate and butter is not good as soon as it is melted
take it off the heat and add in the flour and a pinch of salt mix through until combined
and thickened up.
Whisk up your 3 eggs in a bowl, gradually adding in the sugar, now you want to gradually
add that in there as you whisk with an electric whisk get it all dissolved and the mixture
should go slightly pale.
Now follow up by tipping your chocolate mixture into those eggs and fold through.
At first it will not feel like it is combining it will still look quite pale with little
chocolate ribbons but keep working it and folding it working the air through there and
eventually you will have a lovely chocolate batter.
Into the ramekins that have been lightly dusted with butter dust in with cocoa powder and
it will stick to the butter that is in there so if you want to shake it all around you
can get rid of any excess so it is not a cocoa powder protest in there.
Tip the batter in there nearly all the way up then whack in the fridge for at least 45
minutes.
Once done take out the fridge and spoon in around about a teaspoon of the salted caramel
mixture in there and gradually add on a little bit extra batter on there you may have leftover
or scoop some from the sides on top.
Thinking about it would have been easier to half fill the ramekins, fill with salted caramel
then top it up with the remaining to seal it all in but I was kind of having an off
day Mrs Barry down there, yeah.
Bake the ramekins for ten to twelve minutes or until firm on the tops and edges once taken
out use a knife to work the edges and loosen them up before flipping them over on to a
plate now decorate them anyway you like with some extra salted caramel some whipped cream,
grated chocolate, even some more salt before letting that gooey lava out good times baby
oh yeah.
Oh my goodness guys tastes sensational Mrs Barry is having some you are liking it too
right?
I do!
By the firework of katy perry that is absolutely stonking if you have a go at making this recipe
send me a picture @myvirginkitchen just like you guys do with other recipes.
I have had some emails�.
Tim Hawkins: What is your favourite Dish?
My most favourite dish In the whole world is actually sausage casserole but I know that
may be kind of bland but I like fajitas and Mexican food but sausage casserole for me
for some reason just does it especially if you slow cook it and the sausages fall apart
� oh my goodness.
Emma Evans: Dream country to visit food wise, from Emma Evans: Again probably Mexico I would
love to make one of those authentic chilli con carne all that stuff and see how they
make it that way, also Italy with all that pasta and stuff the old ladies down the streets.
Francois Devergie: Can you sign my book?
Yes I can, if you have got my cookbook dinners on if you want it signed just like I have
signed my own how cool is that , get in touch via my website and I will sign it for you
but that is it then guys I hope you give these a go they are absolutely sensational as I
say Mrs Barry is there in floods of tears getting all emotional about it and as her
husband that makes me emotional too so if you enjoyed this video do not forget to give
it a thumbs up share subscribe and comment and I will see you again next time � bye!
Said that without moving my lips!