A rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour.
Prep: 20 min
Cook: 1 hr 20 min
Serves: 6
Ingredients
Cakes
- 4 oz dark chocolate
- ⅔ cup butter
- 4 eggs
- ⅔ cup sugar
- ½ cup flour
Caramel Sauce
- ⅔ cup sugar
- ¼ cup butter
- 100 mL cream (1/3 cup plus 2 tablespoons)
- Squirt lemon juice, to taste
DIRECTIONS
Cakes
- Butter six ramekins, line with a disk of parchment, then butter the parchment.
- Very gently melt the chocolate and butter together over a water bath.
- Beat the eggs and sugar until thick, pale, and ribbony.
- Beat in the flour, and finally the chocolate mixture.
- Pour into the ramekins and chill.
- Just before serving, heat the oven to 400°F/200°C.
- Place the molds on a baking sheet and bake until the top is set, 12 to 14 minutes.
- Remove. Let sit five minutes, before unmolding onto plates.
- Serve with caramel sauce or a scoop of ice cream.
Caramel Sauce
- Add a spoonful of water to the sugar and boil to caramel, about 5 minutes. (Be careful not to let it get too dark.)
- Stir in the butter to melt, then the cream.
- Add a squirt of lemon juice to taste.
From the recipes of Laura Calder
