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Hot chocolate and salted caramel pots
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75g No.1 Salted Caramel Dipping Sauce
75g 70% plain chocolate, broken into pieces
2 Waitrose Medium Free Range British Blacktail Eggs
40g golden caster sugar
¼ tsp vanilla bean paste
25g plain flour
Cocoa powder, for dusting
1. Preheat the oven to 200°C, gas mark 6. Divide the caramel evenly between 2 x 325ml ovenproof dishes and sprinkle with the salt.
2. Place the chocolate and butter into a small, heavy-based saucepan and melt over a very low heat, keeping a close eye on it to prevent it from burning. Remove from the heat and leave to cool slightly.
3. Place the eggs, sugar, and vanilla into an electric mixer and whisk for 8-10 minutes until thick and doubled in size. Fold the cool – but still liquid – chocolate into the egg mixture followed by the flour. Spoon the mixture over the caramel and level it to ensure all the caramel is covered.
4. Bake in the oven for 12 minutes until risen and just starting to set in the centre. Remove from the oven and leave to rest for 3 minutes, then dust with cocoa powder and serve with vanilla ice cream.
Typical values per serving:
This recipe was first published in February 2014.