- 200 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
- 200 g salted butter, diced
- 4 large eggs
- 200 g caster sugar
- 100 g caramel,* plus extra to serve
- 35 g cornflour
- *caramel can be store-bought or home made
- 200g castor sugar
- Little water
- ~150ml cream (35% fat) , at room temperature
Preheat the oven to 210C/190 Fan. Grease and line an 18 cm round oven-proof tin.
Put the chopped chocolate and butter into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and set aside.
In a separate bowl whisk the eggs with the sugar until light and pale.
Stir the caramel into the melted chocolate mix and gently fold into the whisked eggs. Fold in the cornflour.
Bake for 5 minutes, reduce the temperature to 120C/100 Fan and bake for about 50-60 minutes or until the centre is just firm to touch (it should be soft but not runny). Leave to cool completely. Cover with cling film and chill in the fridge for at least 4 hours - ideally overnight.
Remove from the tin and set onto a flat plate. Cut slices using a hot, clean knife (run under boiling water and wipe dry before slicing). Serve at room temperature with dots of caramel.
For a home made caramel sauce: Place sugar into a medium saucepan and mix with a little water. Make sure the pot is large enough as the caramel will bubble and rise. Wash the sides of the pot down with a brush dipped in water to prevent the sugar from crystallizing. Make sure not to stir as that might crystallize the sugar. Once the caramel is starting to turn brown, carefully check the colour with a piece of baking paper. This is as it might appear darker in the pot as it actually is. Once desired colour is reached, put in a little cream and whisk vigorously. Watch out for steam and splatters. Ad a little more cream and best place some caramel sauce on a plate to cool and test its thickness. You can adjust this by adding more cream but is always best to start with little cream as you can make it runnier but thickening it is tricky
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