Makes: 6 portions
Sandrine Rouxel, who works at the luxurious Château Lou Casteou in the Esterel Mountains between Cannes and St Tropez, shares her recipe for this heavenly pud.
- 200g dark pastry chocolate
- 175g butter
- 4 eggs
- 150g sugar
- 100g flour
For the salted caramel butter
- 100g sugar
- 2 tbsps of water
- 60g butter
- 3 pinches of fleur de sel
- 10cl single cream
1Pre-heat oven to 180°C/Gas mark 6.
2Melt butter over a low heat in a saucepan. Add the chocolate and mix with a whisk.
3Whisk the eggs with the sugar until it gets stiff. Pour in the chocolate mixture and fold together gently.
4Add the flour.
5Butter the muffin moulds, pour in the mixture and cook in the oven from 11 min to 13 min.
6To make the caramel sauce, put the sugar and water in a small saucepan and boil until it colours. At the same time, boil the cream in a separate saucepan. Remove the sugar-water from the heat and add the butter and fleur de sel immediately. Mix together and add the cream. Cook it at low heat 5 to 10 minutes.
7Put the fondants on plates drizzled with the caramel. You can add some vanilla ice cream or chocolate ice cream on the top to be more yummy!