Chocolate Salted Caramel Lava Cake
100g sugar
2 tbsp (30ml) water
cook over medium-high heat, and cook without stirring until it gets a caramel color
60g whipping cream
cook for about 1 minute stirring constantly until smooth
remove from heat
1/2 tsp (3g) vanilla extract
1/2 tsp (3g) salt
1 tbsp (15g) unsalted butter, room temperature
stir until smooth
set aside to cool completely
4 ramekins (170-230ml) capacity
grease with butter
dust with flour or cocoa powder
170g semisweet chocolate
110g butter
melt over bain-marie
3 eggs
1 tsp (5g) vanilla extract
¼ tsp (1g) salt
60g sugar
mix until light yellow colored
30g flour
add melted chocolate
mix to combine
pour evenly into the ramekins
set aside a bit less than a quarter of batter
add 1 heaping teaspoon of caramel into the center of each
cover with remaining batter
bake for about 14-15 mins at 200°C until edges are firm and center is still soft
let cool for 3-4 minutes
run a sharp knife around the inside edge of the molds
add more salted caramel
Fleur de sel